Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Grzegorz Tokarczyk,
Katarzyna Felisiak,
Iwona Adamska,
Sylwia Przybylska,
Agnieszka Hrebień-Filisińska,
Patrycja Biernacka,
Grzegorz Bienkiewicz,
Małgorzata Tabaszewska
Affiliations
Grzegorz Tokarczyk
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Katarzyna Felisiak
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Iwona Adamska
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Sylwia Przybylska
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Agnieszka Hrebień-Filisińska
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Patrycja Biernacka
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Grzegorz Bienkiewicz
Department of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
Małgorzata Tabaszewska
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
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.
