Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Abstract

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris ( C. militaris ) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5’-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

“…In addition, the more red color on the meat surface is likely visually preferable for consumers. It could be used as a parameter to determine the freshness and quality of meat ( Barido et al., 2020 ).…”

“…Although chicken meat also comprises IMP, because it is the derivative product of post–rigor mortis ( Yang et al., 2020 ), the addition of processed meat with IMP aimed to give a richer taste after a possible loss by processing stage ( Jayasena et al., 2014 ). The rich umami-like flavor chicken meat enriched with the addition of either pure or plant origin flavor enhancer is preferable ( Barido et al., 2020 ). Therefore, the marination of spent hen breast meat with AMP could potentially improve flavor variations.…”

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

“…Numerous studies considered WHC to be an important variable that strongly correlated with meat tenderness. It characterizes the moisture retention ability by meat during processing as well as water uptake ( Barido et al, 2020a ). A higher affinity and ionic strength of CaCl 2 compared to NaCl promotes a greater protein extractability and consequently drive to a more protein-ion bond with negative charges.…”

“…The organoleptic quality and repurchasing decision are influenced by synergistic variables, including surface color, taste, and tenderness. Yet, after subjected to processing stages, the tenderness dominantly dictates the eating satisfaction ( Barido et al, 2020a ). The first limiting factor that determines SH meat’s poor quality is its tough texture ( Kouguchi et al, 2012 ).…”

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

“…Barido et al studied the effect of different concentrations of Cordyceps militaris mushrooms on the taste of commercial broilers. The results showed that 2% could enrich the taste-related compounds, particularly an increase in 5 -AMP and umami-related free amino acid compounds [29].…”