Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10130391 | LWT - Food Science and Technology | 2018 | 27 Pages |
Abstract
The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15â¯g NaCl/kg beef (1.5%) or 20â¯g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to â¼50% lower malondialdehyde content in beef with oven dried DAB compared to lyophilized DAB. The addition of 20â¯g NaCl/kg beef (2%) acted as a pro-oxidant, while addition of 15â¯g NaCl/kg beef (1.5%) increased binding of lipid oxidation (LOX) products to SP. The results suggest that addition of mushrooms to beef can enhance the binding of sarcoplasmic protein to lipid oxidation products, thereby decreasing lipid oxidation compounds.
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Authors
Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were,