Applied Chemical Engineering

Oyster Mushroom-Fortified Goat Meat Products

Jinzhuang Li

School of Animal Science and Biotechnology, Mongolian University of Life Sciences, Ulaanbaatar 17024, Mongolia

Bat-Ochir Munkhdelger

School of Animal Science and Biotechnology, Mongolian University of Life Sciences, Ulaanbaatar 17024, Mongolia

Zundui Erdene

School of Animal Science and Biotechnology, Mongolian University of Life Sciences, Ulaanbaatar 17024, Mongolia

Dashdorj Dashmaa

School of Animal Science and Biotechnology, Mongolian University of Life Sciences, Ulaanbaatar 17024, Mongolia

DOI: https://doi.org/10.59429/ace.v8i4.5802

Keywords: goat meat products; mushroom fortification; nutritional profiling; antioxidant activity; sensory evaluation

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Abstract

This study systematically evaluates the nutritional composition, sensory attributes, and antioxidant activity of pasture-raised goat meat products fortified with oyster mushrooms (Pleurotus ostreatus), diverging from conventional lamb-mushroom studies. Three innovative formulations—mushroom paste, dried soup, and ready-to-eat products—were developed, leveraging the natural antioxidant properties of mushrooms (0.7 mg GAE/g total phenolic content) to enhance product functionality. Key findings reveal: ① DPPH radical scavenging rates of 22.83–73.79% (day 0), with synergistic effects between mushroom phenolics and meat proteins reducing thiobarbituric acid reactive substances (TBARS, an indicator of lipid oxidation) values to 0.52–0.86 mg/kg after 3-month storage, demonstrating effective inhibition of lipid peroxidation; ② Seventeen amino acids, dominated by glutamic acid (1.38–7.28 g/100g), enhancing umami flavor; ③ Optimized fatty acid profiles, with polyunsaturated fatty acids (PUFA, 60.5%) in mushroom paste and monounsaturated fatty acids (MUFA, 45.98%) in dried soup; ④ Microbiological safety (total counts <10³ CFU/g over 6 months). This research innovatively demonstrates that mushroom fortification not only improves nutritional balance (high protein, 26.0%; low saturated fat) but also mitigates goat meat gaminess naturally, offering a novel strategy for value-added goat meat product development and sustainable pasture management.

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