Antioxidative Activities of Mushroom (Pleurotus) Extract on Beefburger in comparison with Other Synthetic and natural Antioxidants

The antioxidant’s ability of mushroom extract (prepared from edible mushroom -Pleurotus) to stabilize color of uncooked andcooked burger was evaluated in comparison to certain types of antioxidants (α-TOC / BHA ). The result showed that the lipid oxidation and color shelf life of uncooked and cooked burger upon addition of 2, 5 and 8 ml of mushroom extract (ME) per 100 g of meat, caused a prolong the ice storage period for 5 days at refrigerator temperature for uncooked and cooked burger in comparison to the control samples. The addition of 8 ml of ME to cooked burger (8g dried mushroom and 8 ml ME/100g, respectively) and for uncooked burger was found to be more effective than the addition of BHA (0.02 %) and α-TOC (500 ppm) with regard to lipid oxidation, change in color, TVN, sensory properties. Moreover, the result showed that the mushroom extract is a potential antioxidant activity (ergothioneine )which had the ability to stabilize color and lipid oxidation of meat during storage. Therefore, the it is recommended that mushroom extract should be considered by food industries especially meet industries for its potential antioxidant activity.