Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork pattie...

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Detalles Bibliográficos
Autores principales: Torres-Martínez, Brisa del Mar, Vargas-Sánchez, Rey David, Torrescano-Urrutia, Gastón Ramón, González-Ávila, Marisela, Rodríguez-Carpena, Javier Germán, Huerta-Leidenz, Nelson, Pérez-Alvarez, José Angel, Fernández-López, Juana, Sánchez-Escalante, Armida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778142/
https://www.ncbi.nlm.nih.gov/pubmed/36553817
http://dx.doi.org/10.3390/foods11244075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778142/
https://www.ncbi.nlm.nih.gov/pubmed/36553817
http://dx.doi.org/10.3390/foods11244075

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