Researchers discovered that mushroom polysaccharides extracted from Flammulina velutipes roots can protect fish surimi (a protein product used in food manufacturing) during frozen storage. When added to surimi at 2% concentration, these natural mushroom extracts prevented protein damage and maintained product quality just as well as traditional chemical preservatives, but without the added sweetness or calories. This finding suggests that mushroom-based compounds could offer a healthier alternative for preserving frozen food products.