000165232 001__ 165232
000165232 005__ 20251219174252.0
000165232 0247_ $$2doi$$a10.3390/molecules30234649
000165232 0248_ $$2sideral$$a147006
000165232 037__ $$aART-2025-147006
000165232 041__ $$aeng
000165232 100__ $$aTokarczyk, Grzegorz
000165232 245__ $$aImpact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers
000165232 260__ $$c2025
000165232 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165232 5203_ $$aBackground: The incorporation of edible mushrooms into fish-based products offers a promising approach to enhance nutritional quality and oxidative stability. Oyster mushrooms (Pleurotus ostreatus) are valued for their β-glucans and bioactive compounds. This study aimed to evaluate the effects of hot-air dried and freeze-dried oyster mushrooms, added at different levels, on the nutritional composition, lipid quality, and oxidative stability of carp burgers. Methods: Carp burgers were prepared with 0.5–2.0% (w/w) of hot-air dried or freeze-dried oyster mushrooms, rehydrated at a standardized ratio of 5:1. Nutritional composition, β-glucan content, fatty acid profile, and lipid oxidation were determined. Oxidative stability was assessed by peroxide, p-anisidine, and total oxidation, while nutritional quality was evaluated using lipid indices, including polyunsaturated-to-saturated fatty acid ratio (PUFA/SFA), and atherogenicity index. Results: Freeze-dried mushrooms preserved higher β-glucan content (5.80 g/100 g at 2% inclusion) than hot-air dried samples (2.21 g/100 g). Their addition lowered fat by 19.6% and enhanced oxidative stability, with peroxide and anisidine values reduced by 23% and 35%, respectively. Lipid nutritional indices improved, as the PUFA/SFA ratio increased by 15% and the atherogenicity index remained below 0.36 across all treatments. At 2.0% inclusion, freeze-dried mushrooms maximized β-glucan retention (96.9%) and reduced TOTOX by 22.2%. The optimal range for balanced oxidative protection was 1.5–2.0%. Conclusions: Incorporating freeze-dried oyster mushrooms at 1.5–2.0% with standardized rehydration improves the nutritional profile, fatty acid composition, and oxidative stability of carp burgers. These results provide practical parameters for developing functional fish products with enhanced health value and extended shelf-life.
000165232 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000165232 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165232 700__ $$aFelisiak, Katarzyna
000165232 700__ $$aAdamska, Iwona
000165232 700__ $$aPrzybylska, Sylwia
000165232 700__ $$aHrebien-Filisinska, Agnieszka
000165232 700__ $$aBiernacka, Patrycja
000165232 700__ $$aBienkiewicz, Grzegorz
000165232 700__ $$aTabaszewska, Malgorzata
000165232 700__ $$aBernas, Emilia
000165232 700__ $$aLópez Arroyos, Eire
000165232 773__ $$g30, 23 (2025), 4649 [19 pp.]$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049
000165232 8564_ $$s1178495$$uhttps://zaguan.unizar.es/record/165232/files/texto_completo.pdf$$yVersión publicada
000165232 8564_ $$s2727468$$uhttps://zaguan.unizar.es/record/165232/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165232 909CO $$ooai:zaguan.unizar.es:165232$$particulos$$pdriver
000165232 951__ $$a2025-12-19-14:43:29
000165232 980__ $$aARTICLE