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

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried () 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 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 mushrooms. mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of 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 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 mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.