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Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, an...

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Autores principales: Tokarczyk, Grzegorz, Felisiak, Katarzyna, Adamska, Iwona, Przybylska, Sylwia, Hrebień-Filisińska, Agnieszka, Biernacka, Patrycja, Bienkiewicz, Grzegorz, Tabaszewska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574427/
https://www.ncbi.nlm.nih.gov/pubmed/37836819
http://dx.doi.org/10.3390/molecules28196975
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author Tokarczyk, Grzegorz
Felisiak, Katarzyna
Adamska, Iwona
Przybylska, Sylwia
Hrebień-Filisińska, Agnieszka
Biernacka, Patrycja
Bienkiewicz, Grzegorz
Tabaszewska, Małgorzata
author_facet Tokarczyk, Grzegorz
Felisiak, Katarzyna
Adamska, Iwona
Przybylska, Sylwia
Hrebień-Filisińska, Agnieszka
Biernacka, Patrycja
Bienkiewicz, Grzegorz
Tabaszewska, Małgorzata
author_sort Tokarczyk, Grzegorz
collection PubMed
description The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.
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spelling pubmed-105744272023-10-14 Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers Tokarczyk, Grzegorz Felisiak, Katarzyna Adamska, Iwona Przybylska, Sylwia Hrebień-Filisińska, Agnieszka Biernacka, Patrycja Bienkiewicz, Grzegorz Tabaszewska, Małgorzata Molecules Article The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food. MDPI 2023-10-08 /pmc/articles/PMC10574427/ /pubmed/37836819 http://dx.doi.org/10.3390/molecules28196975 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tokarczyk, Grzegorz
Felisiak, Katarzyna
Adamska, Iwona
Przybylska, Sylwia
Hrebień-Filisińska, Agnieszka
Biernacka, Patrycja
Bienkiewicz, Grzegorz
Tabaszewska, Małgorzata
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title_full Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title_fullStr Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title_full_unstemmed Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title_short Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
title_sort effect of oyster mushroom addition on improving the sensory properties, nutritional value and increasing the antioxidant potential of carp meat burgers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574427/
https://www.ncbi.nlm.nih.gov/pubmed/37836819
http://dx.doi.org/10.3390/molecules28196975
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