The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Abstract

This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm 2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-GMP, 5’-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

“…Moreover, Fernandez-Lopez et al [ 34 ], in a study on the effect of the addition of garlic extract to beef balls, came to similar conclusions. As reported by Barido et al [ 35 ], the addition of black garlic to meat products intensifies yellowing relative to the conventional product. This is confirmed by the results of Mancini et al [ 33 ] and Kim et al [ 7 ], where the addition of black garlic powder increased the value of the b* parameter.…”

Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken

“…commonly used to promote an improved tenderness and flavour profiles [4,10,11]. With the above mentioned premises, this study aimed to investigate various extracts prepared from CM mushroom by reacting with other proteases (bromelain and flavorzyme) via enzymolysis on texture improvement of spent hen breast meat.…”

“…Its unique characteristics for having abundant content of macronutrients including polysaccharides and proteins, as well as micronutrients such as calcium, magnesium, phosphates, vitamins, and bioactive compounds are the reason for its broad functionalities for quality and health improvement [ 8 , 9 ]. Our previous study demonstrated the mushroom from family of Cordycipitaceae , particularly that of Cordyceps militaris (CM) mushroom exhibited superior properties for enhancing physicochemical attributes and texture profiles of meat-based products [ 8 , 10 , 11 ]. CM mushrooms are reported to contain diverse metabolites including adenine, adenosine, cordycepine, cordyheptapeptide, and polysaccharides that function as antifatigue, anti-inflammatory, immunomodulatory, and even anti-cancer.…”

“…It serves to break down long-chain protein sequences and organisms’ cell wall to produce an improved qualities, functionalities, and processing efficiency products [ 12 ]. Specifically in meat products, enzymatic hydrolysation are commonly used to promote an improved tenderness and flavour profiles [ 4 , 10 , 11 ]. With the above mentioned premises, this study aimed to investigate various extracts prepared from CM mushroom by reacting with other proteases (bromelain and flavorzyme) via enzymolysis on texture improvement of spent hen breast meat.…”