富麦角硫因蘑菇提取物对低温贮藏三文鱼肌肉脂质氧化和变色的影响。
Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures.
机构信息
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
出版信息
Food Chem. 2017 Oct 15;233:273-281. doi: 10.1016/j.foodchem.2017.04.130. Epub 2017 Apr 21.
The effects of supplementing ergothioneine-rich mushroom extracts (ME) on discoloration and lipid oxidation in astaxanthin-pigmented salmon muscles were evaluated. ME (Flammulina velutipes) were added (in vitro) to minced Oncorhynchus mykiss muscles and stored at -10°C. During several weeks of storage, the ME-treated group showed lower lipid hydroperoxide (HPO) accumulation and higher retained astaxanthin levels than in the control group. The effects of adding concentrated ME (Pleurotus cornucopiae) to Oncorhynchus kisutch diets were also tested over a 2-month feeding trial. No adverse effects on fish growth or pigmentation were observed. Muscle samples were collected, stored (-2 or -18°C), and evaluated. At the end of the storage period, the ME-treated group had lower HPO and higher retained astaxanthin levels in the muscle samples than the levels in the control group. Thus, the addition of ergothioneine from MEs successfully controlled lipid oxidation and stabilized astaxanthin during post-harvest storage at low temperatures.
评估了富含麦角硫因的蘑菇提取物（ME）对虾青素着色的三文鱼肌肉褪色和脂质氧化的影响。将 ME（金针菇）添加（体外）到切碎的大鳞大麻哈鱼肌肉中，并在-10°C下储存。在几周的储存过程中，与对照组相比，ME 处理组的脂质氢过氧化物（HPO）积累较低，保留的虾青素水平较高。还在为期 2 个月的喂养试验中测试了向虹鳟饲料中添加浓缩 ME（糙皮侧耳）的效果。未观察到对鱼类生长或着色的不利影响。收集、储存（-2 或-18°C）和评估肌肉样本。在储存期结束时，与对照组相比，ME 处理组的肌肉样本中的 HPO 较低，保留的虾青素水平较高。因此，在低温收获后储存期间，从 ME 中添加麦角硫因成功地控制了脂质氧化并稳定了虾青素。
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