Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage

Abstract

Previous studies have demonstrated the effectiveness of whole Pleurotus ostreatus (P. ostreatus) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of P. ostreatus, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of P. ostreatus, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of a*, b*, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of L* and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss or diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes "tasty" and "seasoned". The findings demonstrate the potential of P. ostreatus to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.