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The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15 g NaCl/kg beef (1.5%) or 20 g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to ∼50% lower malondialdehyde content in beef with oven dried DAB compared to lyophilized DAB. The addition of 20 g NaCl/kg beef (2%) acted as a pro-oxidant, while addition of 15 g NaCl/kg beef (1.5%) increased binding of lipid oxidation (LOX) products to SP. The results suggest that addition of mushrooms to beef can enhance the binding of sarcoplasmic protein to lipid oxidation products, thereby decreasing lipid oxidation compounds.


NOTICE: this is the author’s version of a work that was accepted for publication in LWT - Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version will be subsequently published in LWT - Food Science and Technology in 2018. DOI: 10.1016/j.lwt.2018.08.044

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Available for download on Friday, August 23, 2019