Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage

Rey David Vargas-Sánchez, Brisa del Mar Torres-Martínez, Nelson Huerta-Leidenz, Félix Joel Ibarra-Arias, Juana Fernández-López, Gastón Ramón Torrescano-Urrutia, José Ángel Perez-Alvarez () and Armida Sánchez-Escalante ()
Additional contact information
Rey David Vargas-Sánchez: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Consejo Nacional de Ciencia y Tecnología (CONACYT), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo Sonora 83304, Mexico
Brisa del Mar Torres-Martínez: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Consejo Nacional de Ciencia y Tecnología (CONACYT), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo Sonora 83304, Mexico
Nelson Huerta-Leidenz: Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409-2141, USA
Félix Joel Ibarra-Arias: Alta Tecnología Industrial para la Salud Animal, S.A. de C.V. (ATISA), Gabino Barreda 1290, Guadalajara Jalisco 44430, Mexico
Juana Fernández-López: IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain
Gastón Ramón Torrescano-Urrutia: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Consejo Nacional de Ciencia y Tecnología (CONACYT), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo Sonora 83304, Mexico
José Ángel Perez-Alvarez: IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain
Armida Sánchez-Escalante: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Consejo Nacional de Ciencia y Tecnología (CONACYT), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo Sonora 83304, Mexico

Agriculture, 2023, vol. 13, issue 2, 1-13

Abstract: Edible mushrooms have been proposed as a natural ingredient to prevent loss of quality in meat products. This study aimed to compare the antioxidant and antibacterial effects of Agaricus brasiliensis aqueous-ethanol extract (ABE, at 0, 0.5, and 1.0%) versus butylated hydroxytoluene (BHT, 0.02% on a fat basis) added to raw and cooked pork patties to prolong shelf-life under chilled storage. All samples were stored at 2 °C for 9 days and subjected to physicochemical (pH, water-holding capacity, and color), chemical (lipid oxidation and antioxidant status), and microbiological evaluation (mesophilic and psychrophilic). Phenolic compounds (TPC) in ABE exert a reducing power ability (Fe 3+ reduction), free-radical (DPPH), and radical-cation scavenging activity (ABTS), as well as antibacterial activity against Gram-positive bacteria than Gram-negative. Furthermore, incorporating ABE in raw and cooked pork patties reduced ( p < 0.05) pH and color changes, lipid oxidation, and microbial growth during storage in concentration dependence. No differences ( p > 0.05) were observed in the WHC and b * values. In addition, the presence of TPC and the antioxidant status (Fe 3+ reduction, DPPH, and ABTS activity) of pork patties increased ( p < 0.05) by the ABE incorporation. ABE can be a natural additive to improve the storage stability of pork patties.

Keywords: mushroom extract; biological properties; meat quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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