Studies from Japan showed that there is a strong possibility that the edible mushroom Flammulina velutipes prolongs shelf life of tuna meat.   An extract from the edible mushroom.

According to study results, mushroom extract not only prolong shelf life of the tuna but also stabilise the color of the product. If compare with untreated tuna meat, mushroom extract treated has 6 days more shelf life during cold storage.
The loss of the color, texture and taste is due to oxidation. Due to oxidative spoilage cause discoloration, mushroom extract stabilise the color of the fish.

Specialist think that the industry will prefer mushroom extract as a preservative instead of artificial substances like BHA and BHT.

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