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Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

한국축산식품학회지 2020년 40권 5호 p.772 ~ 784
Barido Farouq Heidar, 장애라, 박재인, 김도영, 이성기,
소속 상세정보
 ( Barido Farouq Heidar ) - Kangwon National University College of Agriculture and Life Sciences Department of Applied Animal Science
장애라 ( Jang Ae-Ra ) - Kangwon National University College of Animal Life Science Department of Applied Animal Science
박재인 ( Pak Jae-In ) - Kangwon National University College of Agriculture and Life Sciences Department of Applied Animal Science
김도영 ( Kim Do-Yeong ) - Kangwon National University College of Agriculture and Life Sciences Department of Applied Animal Science
이성기 ( Lee Sung-Ki ) - Kangwon National University College of Animal Life Science Department of Applied Animal Science

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 (C. 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 C. 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 C. militaris mushrooms. C. 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 C. 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 C. 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 C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

키워드

samgyetang; Cordyceps militaris mushroom; meat quality; flavor

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