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- Title
Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle.
- Authors
Lee, Kyung-Ha; Kim, Ho-Kyoung; Kim, Sae-Hun; Kim, Kyoung-Hwan; Choi, Young-Min; Jin, Hyun-Hee; Lee, Seung-Joo; Ryu, Youn-Chul
- Abstract
We investigated the effects ofSarcodon aspratus,Agaricus bisporus, andLentinula edodesaqueous extracts on the tenderization of bovinelongissimus dorsimuscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5%S. aspratus(SA), 5%A. bisporus(AB), or 5%L. edodes(LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract ofS. aspratusaffects the tenderness of the bovinelongissimus dorsimuscle. Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle.
- Subjects
MUSHROOMS; PLANT extracts; MUSCLE proteins
- Publication
Bioscience, Biotechnology & Biochemistry, 2017, Vol 81, Issue 3, p558
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1080/09168451.2016.1263144