Article

Investigation of taste-related compounds and antioxidative profiles of retorted samgyetang made from fresh and dried Cordyceps militaris mushrooms

Farouq Heidar Barido1, Aera Jang1, Jae In Pak1, Do Yeong Kim1, Sung Ki Lee1,*
Author Information & Copyright
1Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
*Corresponding Author: Sung Ki Lee, Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Phone: +82-33-250-8646. E-mail: skilee@kangwon.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 31, 2020 ; Revised: Jul 07, 2020 ; Accepted: Jul 14, 2020

Published Online: Jul 15, 2020

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 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.

Keywords: Samgyetang; Cordyceps militaris mushroom; meat quality; Flavor


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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