Investigation of taste-related compounds and antioxidative profiles of retorted samgyetang made from fresh and dried Cordyceps militaris mushrooms
Received: May 31, 2020 ; Revised: Jul 07, 2020 ; Accepted: Jul 14, 2020
Published Online: Jul 15, 2020
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 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 Cordyceps 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 Cordyceps militaris mushrooms. Cordyceps 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 Cordyceps 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 Cordyceps 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 Cordyceps militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of Cordyceps militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.