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

Volumn 74, Issue 2, 2009, Pages

  Bao, H N D ^a   Ushio, H ^a   Ohshima, T ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ergothioneine; Lipid oxidation; Meat discoloration; Metmyoglobin formation; Mushroom (Flammulina velutipes)

Indexed keywords

ANTIOXIDANT; FATTY ACID; LIPID; LIPID PEROXIDE; METMYOGLOBIN; PLANT EXTRACT; THIONEINE;

ANIMAL; ARTICLE; CHEMISTRY; FLAMMULINA; FOOD PRESERVATION; MEAT; PH; SKELETAL MUSCLE; TUNA;

ANIMALS; ANTIOXIDANTS; ERGOTHIONEINE; FATTY ACIDS; FLAMMULINA; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDES; LIPIDS; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; PLANT EXTRACTS; TUNA;

BASIDIOMYCOTA; FLAMMULINA VELUTIPES; SCOMBRIDAE; THUNNUS OBESUS;

EID: 62549145725     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01069.x     Document Type: Article

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