Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

“…In another study, Nayak et al [ 71 ] reported significantly lower oxidative changes in sutchi catfish ( Pangasius hypophthalmus ) patties after a button mushroom ( A. bisporus ) extract was incorporated, leading to an appreciable increase in shelf life. The antioxidative activity of mushrooms and their extracts have also been demonstrated in various other studies, including B. edulis extracts in beef burger patties [ 119 ], ground white mushroom in dry-fermented beef products [ 63 ], F. velutipes extract in bigeye tuna [ 117 ], F. velutipes extract in kuruma shrimp [ 118 ], and L. edodes extracts in fermented pork sausages [ 130 ].…”

“…The observed increase in pH after mushroom addition could be due to the relative abundance of basic amino acids compared to acidic amino acids in these products [ 136 ], as well as the natural buffering capacity of the mushroom proteins [ 137 ]. In contrast, shiitake ( L. edodes ) extracts were found to reduce the pH of fermented sausages during 30 days storage at 15 °C [ 130 ], which may have been due to the presence of lactic acid bacteria that generated acids within the fermented sausages.…”

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

“…The storage stability of the food, as well as meat products in general, is usually reflected by the number of aerobic mesophilic bacteria [6]. The TPC in frankfurters produced with C. cibarius decoction was significantly lower (p < 0.05) than that found in the control on the first day of storage (Table 6).…”

“…Thus, they could be a potential source of natural antioxidants if incorporated into food products. In the previous studies, Lentinus edodes was added to frankfurters [5] and to fermented sausages [6], as well as Agaricus bisporus in cooked ground beef, but no reference has been found for the use of Cantharellus cibarius in cooked sausages.…”

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

“…Total viable count detection is a test that quantifies all viable microorganisms that grow aerobically on a food product. Aerobic bacteria are among the factors that cause food spoilage, and their count is often used as an index to reflect the stability of food products at storage (Van Ba et al, 2016). TVC level decreased with storage time (Table 3) from 1.30 x 10 3 to 5.20 x 10 2 CFU/g (by 2.5 times) in SS, from 1.45 x 10 3 to 3.85 x 10 2 CFU/g (by 3.8 times) in SS BSG6 , from 1.56 x 10 3 to 4.15 x 10 2 CFU/g (by 3.8 times) in SS M17 , and from 1.50 x 10 3 to 3.13 x 10 2 CFU/g (by 4.8 times) in SS BSG3+M8 .…”