The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

Abstract

This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

“…Glutamic acid, serine, alanine, and lysine were the most predominant FAAs identified in this study. The total FAA concentration in the NC was recorded at 167.87 mg/100 g, in accordance with previous reports in breast meat [27]. The total FAA concentration did not differ, even after the addition of G and BG extracts (p>0.05).…”

“…Contrarily, with regard to the modified FAA in this study, the flavour identity of the alanine is reported to impart a sweet and pleasant flavour. Moreover, in the presence of Na salt, alanine might exhibit a synergistic effect with IMP to generate an umami flavour [26,27]. This FAA has been reported to be responsible for the major sweet flavour in crab meat [30].…”

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

“…In addition, the pH value of CPE in this study (2.01 is assumed to initiate the hyperacidification of phenolic acid, which affects the membrane permeability of bacteria. Hyperacidification is caused by disruption of ATP synthesis and cell death ( Barido et al, 2022 ; Cueva et al, 2010 ).…”

Recovery of amino acids and peptides from pig bone soup using thermal pre‐treatment and enzymatic hydrolysis

“…Alcalase, Flavourzyme, and Protamex were three of some common commercial proteases for food protein extract hydrolysis. The protein extracts had various origins, such as tuna stomach (Guerard et al, 2001), edible bird nest (Amiza et al, 2019), eel (Halim & Sarbon, 2017); chicken (Barido et al, 2022; Dong et al, 2020); bone marrow (Shen et al, 2019; Xu et al, 2018); bone (Chiang et al, 2018; Dong et al, 2014; Fan et al, 2018; Tishinov et al, 2010; Zhang et al, 2014), other among substrates. In those researches relevant to protein hydrolysis, hydrolyzing conditions of these enzymes were fixed or investigated.…”

“…For detail, the hydrolyzing pH of Alcalase was changed from 6 to over 9 and its hydrolyzing temperature was from 50°C to 60°C (Amiza et al, 2019; Beaubier et al, 2021; Guerard et al, 2001; Halim & Sarbon, 2017; Tishinov et al, 2010). While Protamex and Flavourzyme could hydrolyze proteins at a narrow range of pH (7–8) and an appropriate hydrolyzing temperature range was similar to Alcalase (Barido et al, 2022; Chiang et al, 2018; Dong et al, 2014; Fan et al, 2018; Shen et al, 2019; Xu et al, 2018; Zhang et al, 2014).…”