Barido Farouq Heidar, Kang Sun Moon, Lee Sung Ki
Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Foods. 2022 Jan 31;11(3):422. doi: 10.3390/foods11030422.
This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5'-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5'-nucleotides (5'-IMP, 5'-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.
本研究旨在探讨使用香菇（CM）单一提取物或与菠萝蛋白酶、风味酶或两者混合水解的高温杀菌韩国人参鸡汤的功能和品质改善情况。从商业肉鸡中选取36块去脂胸肉，用六种处理方法之一进行水解：（1）风味酶作为阳性对照（PC），（2）不添加作为阴性对照（NC），（3）粗CM提取物（CME），（4）用菠萝蛋白酶制备的CM提取物（CMB），（5）风味酶（CMF），或（6）菠萝蛋白酶：风味酶混合物（CMBF），在55℃水浴中水解2.5小时，随后在121.1℃、147.1 kPa下高温杀菌1小时。在CMB处理中观察到最高的抗氧化活性（40.32%），其次是CMBF（34.20%）和CME（32.97%）。丙二醛的抑制率在28%至83%之间。处理后样品的保水能力增加，在59.69%至62.98%之间，并且显著使肉嫩化。剪切力从阴性对照中的23.05 N降至CMB样品中的11.67 N。样品中主要的核苷酸是5'-IMP和次黄嘌呤，最低的是腺苷。风味特性的增强是由于鲜味物质的增加，包括5'-核苷酸（5'-IMP、5'-GMP）和游离氨基酸（FAA），而在CMB组中观察到最高的改善。因此，使用用菠萝蛋白酶制备的CM提取物水解韩国人参鸡汤可改善功能和品质特性。
