Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom (Pleurotus ostreatus) Enriched Carp (Cyprinus carpio, L.) Fish Burgers.

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BACKGROUND: The incorporation of edible mushrooms into fish-based products offers a promising approach to enhance nutritional quality and oxidative stability. Oyster mushrooms ( Pleurotus ostreatus ) are valued for their β-glucans and bioactive compounds. This study aimed to evaluate the effects of hot-air dried and freeze-dried oyster mushrooms, added at different levels, on the nutritional composition, lipid quality, and oxidative stability of carp burgers.

METHODS: Carp burgers were prepared with 0.5-2.0% ( w / w ) of hot-air dried or freeze-dried oyster mushrooms, rehydrated at a standardized ratio of 5:1. Nutritional composition, β-glucan content, fatty acid profile, and lipid oxidation were determined. Oxidative stability was assessed by peroxide, p-anisidine, and total oxidation, while nutritional quality was evaluated using lipid indices, including polyunsaturated-to-saturated fatty acid ratio (PUFA/SFA), and atherogenicity index.

RESULTS: Freeze-dried mushrooms preserved higher β-glucan content (5.80 g/100 g at 2% inclusion) than hot-air dried samples (2.21 g/100 g). Their addition lowered fat by 19.6% and enhanced oxidative stability, with peroxide and anisidine values reduced by 23% and 35%, respectively. Lipid nutritional indices improved, as the PUFA/SFA ratio increased by 15% and the atherogenicity index remained below 0.36 across all treatments. At 2.0% inclusion, freeze-dried mushrooms maximized β-glucan retention (96.9%) and reduced TOTOX by 22.2%. The optimal range for balanced oxidative protection was 1.5-2.0%.

CONCLUSIONS: 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.