Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers
Incorporating freeze-dried oyster mushrooms at 1.5-2.0% with standardized rehydration improves the nutritional profile, fatty acid composition, and oxidative stability of carp burgers. These results provide practical parameters for developing functional fish products with enhanced health value and extended shelf-life.
Authors
- Grzegorz Bieńkiewicz (ORCID: https://orcid.org/0000-0001-9343-8711)
- Agnieszka M. Hrebień-Filisińska (ORCID: https://orcid.org/0000-0002-5778-1544)
- Katarzyna Felisiak (ORCID: https://orcid.org/0000-0002-7372-4662)
- Małgorzata Tabaszewska (ORCID: https://orcid.org/0000-0001-9448-0612)
- Iwona Adamska (ORCID: https://orcid.org/0000-0001-6737-9754)
- Sylwia Przybylska (ORCID: https://orcid.org/0000-0001-6706-5798)
- Emilia Bernaś (ORCID: https://orcid.org/0000-0003-3003-9582)
- Patrycja Biernacka (ORCID: https://orcid.org/0000-0002-7819-4883)
- Grzegorz Tokarczyk (ORCID: https://orcid.org/0000-0001-9159-3339)
- Eire López Arroyos
Institutions
- West Pomeranian University of Technology in Szczecin (PL)
- Universidad de Zaragoza (ES)
- Pomeranian Medical University (PL)
Publication Details
- Journal
- Molecules
- Published
- 2025-12-03
- DOI
- https://doi.org/10.3390/molecules30234649
- Primary Topic
- Aquaculture Nutrition and Growth
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- European Commission