Potentialities of inclusion of Pleurotus ostreatus in meat foods
Keywords:
Pleurotus ostreatus, meat foods, nutrition, substrateAbstract
Edible mushrooms such as Pleurotus ostreatus are considered a good option as an ingredient in the formulations of meat products, due to their high content of nutrients, the bioactive compounds present in their composition give them antioxidant, antimicrobial, anticancer properties, among others. The present work values the potentialities of the use of Pleurotus ostreatus in meat products. The research design was non-experimental. The study also supported non-participatory observation as a method for the collection of information, and as a technique, documentary analysis to obtain real data and strengthen the results. It could be stated that the addition of edible mushrooms, specifically Pleurotus ostreatus in meat products can improve the nutritional quality of these products. Well, it has been used successfully in various food formulations such as chicken burgers, beef burgers, pork sausage, Viennese type sausage, liver pate, and chicken nuggets. In addition, the cultivation of the fungus on different substrates such as cocoa pods, pear marc, and sugarcane bagasse briquettes has demonstrated its sustainability by allowing it to solve environmental problems. In Camagüey, studies were carried out in this regard, highlighting the rice husk for its great availability, low price and proximity to the generating plants, helping to minimize its impact on the environment.
Keywords: Pleurotus ostreatus, meat foods, nutrition, substrate.
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