*3.9. TBARs*

Lipid oxidation is considered as the main mechanism leading to the rancidity, low quality, and low shelf life of meat products [42,59]. In this work, TBARs was employed for the evaluation of the lipid oxidation of the sausages (Table 8). With the increase in PO content, the TBARs values of the sausages showed a decreasing trend. The TBARs value of the experimental group could decrease 3.92~31.37% and 4.76~32.14% compared with that of the control group on the initial day and 15th day, respectively. This phenomenon could be explained by the good antioxidant biological chemical composition of the PO such as phenols, ascorbic acid, α-tocopherol, β-carotene, and flavonoid compounds (rutin and chrysin), which could effectively delay the lipid oxidation of meat products [55,60,61]. Moreover, Selli et al. (2021) reported that the phenolic substance content of heat-treated mushrooms increased significantly, which could also enhance the antioxidant activity directly [62].

**Table 8.** The TBARs value of *Pleurotus ostreatus* (PO) pork sausages during storage (mg/kg).


a–d Means within the same row with different letters differ significantly among the treatments (*p* < 0.05). Values are given as mean ± standard deviations. Control, PO10, PO20, PO30, and PO40 were 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% addition of PO puree, respectively.
