title: Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle.
abstract: We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. 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 of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.
authors.affiliation: a Division of Food Bioscience and Technology , Korea University , Seoul , Korea.
authors.forename: Kyung-Ha
authors.initials: KH
authors.lastname: Lee
authors.affiliation: b Division of Food Nutrition and Culinary Art , Dong-Eui Institute of Technology , Busan , Korea.
authors.forename: Ho-Kyoung
authors.initials: HK
authors.lastname: Kim
authors.affiliation: a Division of Food Bioscience and Technology , Korea University , Seoul , Korea.
authors.forename: Sae-Hun
authors.initials: SH
authors.lastname: Kim
authors.affiliation: b Division of Food Nutrition and Culinary Art , Dong-Eui Institute of Technology , Busan , Korea.
authors.forename: Kyoung-Hwan
authors.initials: KH
authors.lastname: Kim
authors.affiliation: c Department of Animal Sciences , Kyungpook National University , Sangju , Korea.
authors.forename: Young-Min
authors.initials: YM
authors.lastname: Choi
authors.affiliation: d Department of Culinary & Food Service Management , Sejong University , Seoul , Korea.
authors.forename: Hyun-Hee
authors.initials: HH
authors.lastname: Jin
authors.affiliation: d Department of Culinary & Food Service Management , Sejong University , Seoul , Korea.
authors.forename: Seung-Joo
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: e Division of Biotechnology, SARI , Jeju National University , Jeju , Korea.
authors.forename: Youn-Chul
authors.initials: YC
authors.lastname: Ryu
mesh_terms: D000364:Agaricus / Q000737:chemistry; D000818:Animals; D001487:Basidiomycota / Q000737:chemistry*; D002417:Cattle; D003116:Color; D004591:Electrophoresis, Polyacrylamide Gel; D004798:Enzymes / Q000737:chemistry / Q000378:metabolism; D063427:Food Quality; D006361:Heating; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry*; D020942:Shiitake Mushrooms / Q000737:chemistry; D013649:Taste
chemical_list: D004798:Enzymes; D009124:Muscle Proteins
keywords: Agaricus bisporus; Lentinula edodes; Sarcodon aspratus; muscle protein degradation; textural properties