Flammulina velutipes extract: expected to become the new favorite of meat preservatives

The latest research in Japan shows that an extract from Flammulina velutipes can prolong the shelf life of tuna fish and stabilize its flesh color. In a recent issue of the Journal of Agriculture and Food Chemistry, researchers at Tokyo University of Marine Science and Technology in Japan reported that extracts from Flammulina velutipes were used as additives to prevent browning of fish and beef.

Oxidation in foods can result in a deterioration in the flavor, color, and texture of foods. In particular, fish products are very sensitive to oxidation because they contain many unsaturated fatty acids. The food industry has long been aware of this problem and is constantly looking for natural substances to extend the shelf life of food without the use of synthetic additives. The study found that the extract of Flammulina velutipes has antioxidant activity and can extend the shelf life of meat. Researchers led by Huynh Bao added 0, 1, 3, and 5 ml Flammulina velutipeti extracts to four Tuna fish minced meat, and then observed the response at each individual dose. They found that they were compared with meat that had not been supplemented with Flammulina velutipes extract. The meat of Flammulina velutipes extract was stored for 2 days, 4 days and 6 days, respectively, under ice conditions. In addition, the addition of 5 ml of Flammulina velutipes extract was more effective than adding vitamin C or vitamin E at 500 ppm level. The researchers also found that ergothioneine plays a protective role for flesh protectants in the hydrophilic extract of Flammulina velutipes.

In short, the hydrophilic substance extracted from Flammulina velutipes is a natural substance that can be used for antioxidation of foods, and has broad development prospects.

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