Premium
Antioxidative Activities of Mushroom ( Flammulina velutipes ) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological Antioxidants
Author(s) -
Bao H.N.D.,
Ushio H.,
Ohshima T.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01069.x
Subject(s) - flammulina , mushroom , food science , tuna , chemistry , edible mushroom , biology , fish <actinopterygii> , fishery
The ability of a hydrophilic extract prepared from edible mushroom ( Flammulina velutipes ) to stabilize fresh color of bigeye tuna ( Thunnus obesus ) meat was evaluated to compare it with certain other antioxidants. The fresh color shelf life of bigeye tuna meats, to which were added as 1, 3, or 5 mL of mushroom extract to 100 g of minced bigeye tuna meat, prolonged duration of ice storage by more than 2, 4, and 6 d, respectively, in comparison with the control tuna meat without mushroom extract. The addition of 5 mL of mushroom extract to 100 g of minced bigeye tuna meat was more effective than adding ascorbic acid sodium salt (500 ppm) or α‐tocopherol (500 ppm) with regard to oxidation of lipid in the tuna meat. The color changes significantly correlated with lipid oxidation as well as metmyoglobin formation in the tuna meat. These results clearly show that the mushroom extract is a potential antioxidant, which has the ability to stabilize fresh color of tuna meat during ice storage.