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.
Highlights
Consumer motivation toward food consumption has been steadily shifting from hunger satisfaction and basic nutritional fulfillment to an expectation of health‐promoting and disease‐prevention effects [1]
The predominant nucleotides that were observed across the samples were 5′‐inosine monophosphate (IMP) and hypoxanthine, while the lowest was adenosine
The potential application of either single Cordyceps militaris (CM) mushroom extract, or CM mushroom extract that is prepared with various enzymes as functional and taste enhancers of the retorted Korean ginseng chicken soup was carefully investigated
Summary
Consumer motivation toward food consumption has been steadily shifting from hunger satisfaction and basic nutritional fulfillment to an expectation of health‐promoting and disease‐prevention effects [1]. Chicken soup is one of the most consumed food cuisine with abundant nutritional value. It is enriched with high protein content, free amino acids (FAAs), polyunsaturated fatty acids (PUFAs), and polysaccharides, which makes it ideal for health maintenance [3]. The food industries manage to provide Samgyetang in ready‐to‐eat pouch to ease busy households [4]. Retort processing is generally used by the food industries to prepare for ready‐to‐eat Samgye‐ tang. Retorting is one of the highly applied methods for manufacturing shelf‐stable products. It employs extremely high temperatures and pressures at determined periods of time, eliminates pathogenic microorganisms [5,6]
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