Browse > Article
http://dx.doi.org/10.5713/ab.21.0575

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract  

Barido, Farouq Heidar (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Utama, Dicky Tri (Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran)
Kim, Yeong Jong (WS Co., Ltd.)
Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Publication Information
Animal Bioscience / v.35, no.7, 2022 , pp. 1080-1090 More about this Journal
Abstract
Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm2 for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.
Keywords
Black Garlic Extract; Fatty Acid Profile; Flavour Compounds; Non-volatile; Retorted Chicken Soup; Volatile;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kim JH, Jang HJ, Lee CH. Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties. Asian-Australas J Anim Sci 2019;32:1027-35. https://doi.org/10.5713/ajas.18.0689   DOI
2 Ibrahim HM, Abou-Arab AA, Salem FMA. Addition of some natural plant extracts and their effects on lamb patties quality. J Food Technol 2010;8:134-42. https://doi.org/10.3923/jftech.2010.134.142   DOI
3 Jeong HS, Utama DT, Kim J, Barido FH, Lee SK. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens. Asian-Australas J Anim Sci 2020;33:139-47. https://doi.org/10.5713/ajas.19.0203   DOI
4 Barido FH, Kang SM, Lee SK. The quality and functional improvement of retorted Korean ginseng chicken soup (samgyetang) by enzymolysis pre-treatment with cordyceps militaris mushroom extract. Foods 2022;11:422. https://doi.org/10.3390/foods11030422   DOI
5 Pittman DW, Labban CE, Anderson AA, O'Connor HE. Linoleic and oleic acids alter the licking responses to sweet, salt, sour, and bitter tastants in rats. Chem Senses 2006;31:835-43. https://doi.org/10.1093/chemse/bjl026   DOI
6 Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers. Meat Sci 2020;169:108226. https://doi.org/10.1016/j.meatsci.2020.108226   DOI
7 Sabikun N, Bakhsh A, Rahman MS, Whang YH, Joo ST. Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash. Food Chem 2021;343:128499. https://doi.org/10.1016/j.foodchem.2020.128499   DOI
8 Gorska E, Nowicka K, Jaworska D, Przybylski W, Tambor K. Relationship between sensory attributes and volatile compounds of polish dry-cured loin. Asian-Australas J Anim Sci 2017;30:720-7. https://doi.org/10.5713/ajas.16.0252   DOI
9 Qi J, Wang HH, Zhou GH, et al. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. Int J Food Prop 2018;20:S2579-95. https://doi.org/10.1080/10942912.2017.1375514   DOI
10 Barido FH, Lee SK. Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom. Anim Biosci 2021;34:1859-69. https://doi.org/10.5713/ab.20.0831   DOI
11 Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast. Poult Sci 2022;101:101723. https://doi.org/10.1016/j.psj.2022.101723   DOI
12 Jayasena DD, Jung S, Alahakoon AU, Nam KC, Lee JH, Jo C. Bioactive and taste-related compounds in defatted freeze-dried chicken soup made from two different chicken breeds obtained at retail. J Poult Sci 2015;52:156-65. https://doi.org/10.2141/jpsa.0140093   DOI
13 Chen DW, Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chem 2007;104:1200-5. https://doi.org/10.1016/j.foodchem.2007.01.042   DOI
14 Vani ND, Modi VK, Kavitha S, Sachindra NM, Mahendrakar NS. Degradation of inosine-5'-monophosphate in aqueous and in laying chicken muscle fiber system: effect of pH and temperature. LWT-Food Sci Technol 2006;39:627-32. https://doi.org/10.1016/j.lwt.2005.05.003   DOI
15 Kim J, Utama DT, Jeong HS, Barido FH, Lee SK. Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values. J Anim Sci Technol 2020;62:713-29. https://doi.org/10.5187/jast.2020.62.5.713   DOI
16 Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The effect of pre-treated black garlic extracts on the antioxidative status and quality characteristics of korean ginseng chicken soup (Samgyetang). Food Sci Anim Resour 2021;41:1036-48. https://doi.org/10.5851/kosfa.2021.e54   DOI
17 Ryu JH, Kang D. Physicochemical properties, biological activity, health benefits, and general limitations of aged black garlic: a review. Molecules 2017;22:919. https://doi.org/10.3390/molecules22060919   DOI
18 Folch J, Lees M, Sloan-Stanley GH. A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 1957;226:479-507. https://doi.org/10.1016/S0021-9258(18)64849-5   DOI
19 Werenska M, Haraf G, Woloszyn J, Goluch Z, Okruszek A, Teleszko M. Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poult Sci 2021;100:101237. https://doi.org/10.1016/j.psj.2021.101237   DOI
20 Byun Y, Bae HJ, Cooksey K, Whiteside S. Comparison of the quality and storage stability of salmon packaged in various retort pouches. LWT-Food Sci Technol 2010;43:551-5. https://doi.org/10.1016/j.lwt.2009.10.001   DOI
21 Zeng X, Liu J, Dong H, et al. Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzyme-lysis pretreatment by SPME combined with GC-MS, GC × GC-TOF MS and GC-IMS. Int J Food Sci Technol 2020;55:509-16. https://doi.org/10.1111/ijfs.14294   DOI
22 Van-Hecke T, Ho PL, Goethals S, De Smet S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Res Int 2017;102:785-92. https://doi.org/10.1016/j.foodres.2017.09.090   DOI
23 Corzo-Martinez M, Corzo N, Villamiel M. Biological properties of onions and garlic. Trends Food Sci Technol 2007;18:609-25. https://doi.org/10.1016/j.tifs.2007.07.011   DOI
24 Ballesteros LF, Ramirez MJ, Orrego CE, Teixeira JA, Mussatto SI. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem 2017;237:623-31. https://doi.org/10.1016/j.foodchem.2017.05.142   DOI
25 Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021;100:101056. https://doi.org/10.1016/j.psj.2021.101056   DOI
26 Akkose A, Unal N, Yalinkilic B, Kaban G, Kaya M. Volatile compounds and some physico-chemical properties of pastirma produced with different nitrate levels. Asian-Australas J Anim Sci 2017;30: 1168-74. https://doi.org/10.5713/ajas.16.0512   DOI
27 Aydin S, Kahyaoglu DT. Antioxidant effect potential of garlic in vitro and real food system: effects of garlic supplementation on oxidation stability and sensory properties of butter. Eur J Lipid Sci Technol 2020;122:1900261. https://doi.org/10.1002/ejlt.201900261   DOI
28 Wada S, Ogawa Y. High pressure effects on fish lipid degradation: myoglobin change and water holding capacity. Prog Biotechnol 1996;13:351-6. https://doi.org/10.1016/S0921-0423(06)80059-6   DOI
29 Qi J, Xu Y, Zhang Y, Xie X, Xing G, Xu X. Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing. LWT 2021;142:111029. https://doi.org/10.1016/j.lwt.2021.111029   DOI
30 Yuan H, Sun L, Chen M, Wang J. The comparison of the contents of sugar, amadori, and heyns compounds in fresh and black garlic. J Food Sci 2016;81:C1662-8. https://doi.org/10.1111/1750-3841.13365   DOI
31 Islam T, Yu X, Xu B. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT-Food Sci Technol 2016;72:423-31. https://doi.org/10.1016/j.lwt.2016.05.005   DOI