Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants
Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants
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DOI：
10.1111/j.1750-3841.2009.01069.x
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发表时间：
2009-03-01
影响因子：
3.9
通讯作者：
Ohshima, T.
中科院分区：
文献类型：
--
作者：
Bao, H. N. D.;Ushio, H.;Ohshima, T.
研究了以金针菇为原料制备的亲水性提取物对大眼金枪鱼肉的稳定作用，并与其他抗氧化剂进行了比较。在100g切碎的大眼金枪鱼肉中分别添加1、3和5mL蘑菇提取物，与不添加蘑菇提取物的对照相比，大眼金枪鱼肉的鲜色货架期分别延长了2、4和6d以上。在100g大眼金枪鱼肉末中添加5mL蘑菇提取物比添加抗坏血酸钠盐(500ppm)或α-生育酚(500ppm)对金枪鱼肉中脂肪的氧化效果更好。这种颜色的变化与金枪鱼肉中的脂肪氧化和高铁肌红蛋白的形成显著相关。这些结果清楚地表明，蘑菇提取物是一种潜在的抗氧化剂，具有稳定金枪鱼肉在冰藏期间的新鲜颜色的能力。
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 alpha-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.