Antioxidant Activity and Quality Evaluation of Ham Enriched with Mushroom Powders

This study evaluated the antioxidant activity and quality of the ham enriched with mushroom powder. Four different types of mushrooms (oyster, shiitake, king oyster, and white button) were used in the first analysis. DPPH radical scavenging activity ranged from 23.4% to 53.6%, Iron chelating ability varied from 74.1% to 91.5%, and reducing power showed values between 0.12 to 0.61. The results showed that oyster mushrooms with the highest antioxidant activity were the most acceptable and were then selected for further product formulations. Oyster mushrooms were added to ham in varying concentrations: 0.5%, 1%, and 3%. The highest concentration of mushrooms (3%) resulted in a decrease in moisture content, pH, lightness, water holding capacity, and texture profile analysis (TPA) values (p<0.05). However, 3% resulted in increased fat content, redness, yellowness, lipid oxidation, and TPA values (p<0.05). TPA values gradually increased during 49 days of storage, while adhesiveness decreased with storage days. The redness, yellowness, and thiobarbituric acid reactive substances values increased over time. The pH increased to 21 days of storage. These findings indicated that oyster mushroom powder has the potential as a natural functional ingredient for extending shelf life and improving the nutritional profile of meat products. This study contributes to the development of value-added health benefits of meat products.