Article

The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in Samgyetang breast supplemented with black garlic

Farouq Heidar Barido1,2, Hee Ju Kim3, Sun Moon Kang4, Aera Jang1, Jae In Pak1, Sung Ki Lee1,*
Author Information & Copyright
1Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
2Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
3Highlandinnovation Co, Ltd, Icheon 17392, Korea
4National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
*Corresponding Author: Sung Ki Lee, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea. E-mail: skilee@kangwon.ac.kr.

© Copyright 2022 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: Dec 31, 2021 ; Revised: May 23, 2022 ; Accepted: May 23, 2022

Published Online: May 27, 2022

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) black garlic 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 121oC and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5´-GMP, 5´-IMP) and free amino acids—Asp (aspartic acid) and Glu (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.

Keywords: Enzymatic hydrolysis; Flavourzyme; Samgyetang; Black garlic; Taste properties


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