Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales
DOI:
https://doi.org/10.18633/biotecnia.v27.2396Palabras clave:
hongo comestible, antioxidante, calidad de la carne, tiempo de almacenamiento, diestion gastrointestinalResumen
Este estudio tiene como objetivo evaluar el contenido de polifenoles y la actividad antioxidante de Pleurotus ostreatus cultivado en diferentes residuos agroindustriales (paja de trigo parcialmente reemplazada por granos de café gastados y cáscara de papa) y su potencial como aditivo para aumentar la estabilidad oxidativa de un producto cárnico sometido a tratamiento térmico y digestión gastrointestinal in vitro. Los compuestos bioactivos se obtuvieron a partir de la harina de hongo seco mediante ultrasonido, utilizando agua como disolvente de extracción. El extracto fue sometido a evaluación del contenido de polifenoles y actividad antioxidante. Además, los homogenizados de carne de cerdo se trataron con antioxidantes (extracto de hongo y antioxidante sintético), se almacenaron (65 °C durante 120 min) y se sometieron a digestión gastrointestinal in vitro para evaluar la estabilidad oxidativa. Los resultados demostraron que el tipo de sustrato utilizado para producir P. ostreatus afectó (p < 0.05) el contenido de polifenoles y la actividad antioxidante. Además, la incorporación del extracto acuoso de P. ostreatus cultivado con residuos agroindustriales redujo (p < 0.05) los cambios en los valores de pH, oxidación de lípidos y color de las muestras de carne. Mientras que, la presencia de compuestos fenólicos (taninos, fenoles, flavonoides y ácido clorogénico) y la actividad antioxidante (actividad antirradicalaria y poder reductor) aumentaron (p < 0.05) en las muestras de carne durante la digestión gastrointestinal in vitro. P. ostreatus puede considerarse un aditivo novedoso para la industria cárnica.
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