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Article
Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants
Journal of Food Science (2009)
  • Huynh Nguyen Duy Bao
  • Hideki Ushio
  • Toshiaki Ohshima
Abstract

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.

Keywords
  • meat discoloration; ergothioneine; mushroom (Flammulina velutipes); lipid oxidation; metmyoglobin formation
Disciplines
Publication Date
February 11, 2009
Citation Information
Huynh Nguyen Duy Bao, Hideki Ushio and Toshiaki Ohshima. "Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants" Journal of Food Science Vol. 74 Iss. 2 (2009)
Available at: http://works.bepress.com/huynh_nguyen_duy_bao/5/