Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage

Edible mushrooms have been proposed as a natural ingredient to prevent loss of quality in meat products. This study aimed to compare the antioxidant and antibacterial effects of Agaricus brasiliensis aqueous-ethanol extract (ABE, at 0, 0.5, and 1.0%) versus butylated hydroxytoluene (BHT, 0.02% on a fat basis) added to raw and cooked pork patties to prolong shelf-life under chilled storage. All samples were stored at 2 °C for 9 days and subjected to physicochemical (pH, water-holding capacity, and color), chemical (lipid oxidation and antioxidant status), and microbiological evaluation (mesophilic and psychrophilic). Phenolic compounds (TPC) in ABE exert a reducing power ability (Fe 3+ reduction), free-radical (DPPH), and radical-cation scavenging activity (ABTS), as well as antibacterial activity against Gram-positive bacteria than Gram-negative. Furthermore, incorporating ABE in raw and cooked pork patties reduced ( p < 0.05) pH and color changes, lipid oxidation, and microbial growth during storage in concentration dependence. No differences ( p > 0.05) were observed in the WHC and b * values. In addition, the presence of TPC and the antioxidant status (Fe 3+ reduction, DPPH, and ABTS activity) of pork patties increased ( p < 0.05) by the ABE incorporation. ABE can be a natural additive to improve the storage stability of pork patties.