Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability

Abstract

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.