Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). β-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that β-glucanase treatment alone did not enhance the extraction efficiency, however in combination, β-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species. The optimal conditions for the enzyme treatment were: water as extraction solvent (initial pH = 7), enzyme concentration of 5% v/w each of β-glucanase and Flavourzyme®, temperature 50 °C and an incubation time of 1 h. White and brown champignons were found to be the richest source of umami taste FAAs (26.75 ± 1.07 and 25.6 ± 0.9 mg/g DM, respectively)

Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

Given the importance of umami compounds in culinary and food industries, this study sought to develop improved methods for simultaneous extraction of various umami taste components such as free amino acids (FAAs) and 5′-mononucleotides from shiitake mushroom (Lentinula edodes), oyster mushroom (Pleurotus ostreatus), tea tree mushroom (Agrocybe aegerita), and white, brown and portobello champignons (Agaricus bisporus). An optimized HPLC method was developed for efficient analysis of 5′-mononucleotides. Using multiple response optimization approach, optimum conditions required for extraction of total FAAs, total 5′-mononucleotides and total umami compounds were determined. The highest recovery of FAAs was obtained when mushrooms were extracted at room temperature for 180 min, while the highest 5′-mononucleotides were recovered by extracting at 70 °C for 30 min. Based on the desirability function, the optimal parameters of temperature, time and solvent volume for simultaneous recovery of umami components were found to be 70 °C, 30 min and 50 mL, respectively. Using the optimized method, white champignons and tea tree mushrooms were found to be the richest source for umami components. Water was found to be a better solvent than conventionally used 0.1 M HCl for extraction of FAAs from mushrooms

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

Sage was found to protect minced chicken breast processed with high hydrostatic pressure up to 800 MPa for 10 min against lipid oxidation during subsequent chilled storage for 2 weeks. Garlic showed prooxidative effects especially at moderate high pressure around 300 MPa, an effect partly counteracted by simultaneous addition of sage. From the rate of lipid oxidation, measured as thiobarbituric acid reactive substances, the apparent volume of activation for pressure-induced lipid oxidation during subsequent chilled storage was estimated, which showed that the prooxidative effect of garlic and pressure-induced lipid oxidation were additive. Based on electron spin resonance (ESR) spectroscopy radical formation was measured in pressurized lipid and aqueous phases of minced chicken thighs, and a high radical scavenging capacity of sage in the lipid phase was identified as most important for the protective effect of sage.227233734

Light versus traditional meat products

Nowadays, the market offers a wide range of meat products having a reduced fat content, in order to meet the consumer demands of a healthy diet for which both the quality and the quantity of fat fit with the guidelines. From this standpoint the exact quantification of total lipids and its characterization are basic requirements for ensuring low-fat products. However, there is no general agreement on the best extraction method to be used for muscle foods.1 Thus, our aim was to evaluate the existing methods for fat extraction to be applied for light and traditional meat products following characterization of the lipid extracts with respect to the qualitative and quantitative fatty acid composition. The Soxhlet, Folch, and Bligh and Dyer procedures were evaluated and the results showed that the Folch and Soxhlet methods gave similar yields, while Bligh and Dyer resulted in much lower yields. The total lipid content, as could be expected, was much lower in the light meat products, and in some cases, the fatty acid profiles, obtained after gas-chromatographic analysis of the fatty acid methyl ester derivatives of the lipid extracts, showed significant differences between light and traditional products. This is also of fundamental importance when assessing and defining the quality of the lipid content in meat products and the results will accordingly be discussed