Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Gakuen-Kibanadai-nishi-1-1, Miyazaki 889-2192, Japan.
Department of Orthopaedic Surgery, Faculty of Medicine, University of Miyazaki, Kiyotake, Kihara-5200, Miyazaki 889-1692, Japan.
Food Chem. 2023 Jan 1;398:133917. doi: 10.1016/j.foodchem.2022.133917. Epub 2022 Aug 10.
The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes, Grifola frondosa, Hypsizygus marmoreus, Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii, L. edodes, and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde.
研究了干制和 UV-C 辐照蘑菇粉对鱼肉脂质氧化和维生素 D 含量的影响。为此，采用热风干燥和 UV-C 辐照法对金针菇、灰树花、杏鲍菇、香菇、杏鲍菇和草菇进行干燥，并评价了这些处理方法对成分的影响。一般来说，麦角硫因含量变化不大，热风干燥会降低总酚类化合物含量，而 UV-C 辐照会增加麦角钙化醇含量。为了评价蘑菇粉对鱼肉脂质氧化和维生素 D 含量的影响，在鱼肉中添加 5%的热风干燥和 UV-C 辐照蘑菇粉并进行氧化。结果表明，六种蘑菇均可抑制脂质氧化，且各蘑菇粉中的麦角钙化醇含量在 58.2%至 69.7%之间。总体而言，杏鲍菇、香菇和草菇强烈抑制了脂质过氧化物和醛的生成。
