Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms |
Barido, Farouq Heidar
(Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Jang, Aera (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Pak, Jae In (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Kim, Do Yeong (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) |
1 | Meng J, Zong XP, Dong XP. 2008. Study on phalanacological effects of fresh and dry Houttuynia cordata Thunb. Lishizhen Med Mater Med Res 19:1315-1316. DOI |
2 | Takakura Y, Mizushima M, Hayashi K, Masuzawa T, Nishimura T. 2014. Characterization of the key aroma compounds in chicken soup stock using aroma extract dilution analysis. Food Sci Technol Res 20:109-113. DOI |
3 | Triyannanto E, Lee JH, Lee KT. 2014. Effects of sucrose stearate addition on the quality improvement of ready-to-eat Samgyetang during storage at . Korean J Food Sci Anim Resour 34:683-691. DOI |
4 | Tsai SY, Tsai HL, Mau JL. 2008. Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis. Food Chem 107:977-983. DOI |
5 | Venskutonis PR. 1997. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chem 59:219-227. DOI |
6 | Wang D, Dong H, Zhang M, Liu F, Bian H, Zhu Y, Xu W. 2013. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Food Chem 141:675-679. DOI |
7 | Wang D, Shaoying D, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H. 2016. The effect of adenosine 5'- monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. J Sci Food Agric 96:1467-1473. DOI |
8 | Won SY, Park EH. 2005. Anti-inflammatory and related pharmacological activities of cultured mycelia and fruiting bodies of Cordyceps militaris. J Ethnopharmacol 96:555-561. DOI |
9 | McMillin KW. 2008. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 80:43-65. DOI |
10 | Wu X, Zhang M, Li Z. 2019. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. LWT-Food Sci Technol 111:790-798. DOI |
11 | Yang JH, Lin HC, Mau JL. 2001. Non-volatile taste components of several commercial mushrooms. Food Chem 72:465-471. DOI |
12 | Chen RY, Wu JJ,Tsai MJ, Liu MS. 2000. Effect of storage and thermal treatments on the antioxidant activity of tomato fruits. J Chin Chem Soc-Taip 38:353-360. |
13 | Chiang PD, Yen CT, Mau JL. 2007. Non-volatile taste components of various broth cubes. Food Chem 101:932-937. DOI |
14 | Das SK, Masuda M, Sakurai A, Sakakibara M. 2010. Medicinal uses of the mushroom Cordyceps militaris: Current state and prospects. Fitoterapia 81:961-968. DOI |
15 | Dermiki M, Phanphensophon N, Mottram DS, Methven L. 2013. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chem 141:77-83. DOI |
16 | Diaz MMC, Perez CMS,Cabezudo MD. 2002. Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). J Agric Food Chem 50:4520-4524. DOI |
17 | Dong JZ, Ding J, Yu PZ, Lei C, Zheng XJ, Wang Y. 2013. Composition and distribution of the main active components in selenium-enriched fruit bodies of Cordyceps militaris link. Food Chem 137:164-167. DOI |
18 | Elhamirad AH, Zamanipoor MH. 2012. Thermal stability of some flavonoids and phenolic acids in sheep tallow olein. Eur J Lipid Sci Technol 114:602-606. DOI |
19 | Akinmoladun AC, Obuotor EM, Farombi EO. 2010. Evaluation of antioxidant and free radical scavenging capacities of some Nigerian indigenous medicinal plants. J Med Food 13:444-451. DOI |
20 | Gamage S, Jiro N, Yusuke F, Ohga S. 2018. The effect of the hot water extracts of the Paecilomyces hepiali and Cordyceps militaris mycelia on the growth of gastrointestinal bacteria. Adv Microbiol 8:490-505. DOI |
21 | Ali MS, Kang GH, Yang HS, Jeong JY, Hwang YH, Park GB, Joo ST. 2007. A comparison of meat characteristics between duck and chicken breast. Asian-Australas J Anim Sci 20:1002-1006. DOI |
22 | AOAC. 2002. Official methods of analysis. 17th ed. AOAC International, Gaithersburg, MD, USA. |
23 | Barido FH, Utama DT, Jong HS, Kim J, Lee CW, Park YS, Lee SK. 2020. The effect of finishing diet supplemented with methionine/lysine and methionine/-tocopherol on performance, carcass traits and meat quality of Hanwoo steers. Asian-Australas J Anim Sci 33:69-78. DOI |
24 | Beluhan S, Ranogajec A. 2011. Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food Chem 124:1076-1082. DOI |
25 | Chen B, Jia XB. 2012. Research progress and strategy on material base of fresh herbal medicine.Chin Trad Herbal Drugs 43:592-596. |
26 | Jayasena DD, Jung S, Kim HJ, Alahakoon AU, Nam KC, Jo C. 2014. Effect of sex on flavor-related and functional compounds in freeze-dried broth made from Korean native chicken. Korean J Food Sci Anim Resour 34:448-456. DOI |
27 | He J, Fang D, Daodong P, Xiaoqun Z. 2019. Investigation of the relationships between different enzymes and postmortem duck muscle tenderization. Poult Sci 98:6125-6130. DOI |
28 | Islam T, Xiaoming Y, Baojun X. 2016. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT-Food Sci Technol 72:423-431. DOI |
29 | Jayasena DD, Jung S, Alahakoon AU, Nam KC, Lee JH, Jo C. 2015. Bioactive and taste-related compounds in defatted freeze-dried chicken soup made from two different chicken breeds obtained at retail. J Poult Sci 52:156-165. DOI |
30 | Jeong DY, Su JH, Lee SH, Eun JB. 2012. Effect of the dried-medicinal-herbs mixing ratio on the sensory and quality characteristics of Samgyetang for ginseng chicken soup. Korean J Food Preserv 19:696-702. DOI |
31 | Jeong HS, Utama DT, Kim J, Barido FH, Lee SK. 2020. Quality comparison of retorted Samgyetang made from white semibroilers, commercial broilers, Korean native chickens, and old laying hens. Asian-Australas J Anim Sci 33:139-147. DOI |
32 | Jing Y, Zhu J, Liu T, Bi S, Hu X, Chen Z, Song L, Lv W, Yu R. 2015. Structural characterization and biological activities of a novel polysaccharide from cultured Cordyceps militaris and its sulfated derivative. J Agric Food Chem 63:3464-3471. DOI |
33 | Zhu SJ, Pan J, Zhao B, Liang J, Wu Z, Yang J. 2013. Comparisons on enhancing the immunity of fresh and dry Cordyceps militaris in vivo and in vitro. J Ethnopharmacol 149:713-719. DOI |
34 | Yu R, Yin Y, Yang W, Ma W, Yang L, Chen X, Zhang Z, Ye B, Song L. 2009. Structural elucidation and biological activity of a novel polysaccharide by alkaline extraction from cultured Cordyceps militaris. Carbohydr Polym 75:166-171. DOI |
35 | Zhang J, Yang Z, Yang Y, Han L, Yu Q, Cao H, Zhang W. 2017. Development of a flavor fingerprint by GC-MS with chemometric method for volatile compounds of yak and yellow cattle bone soup. Food Anal Methods 10:943-954. DOI |
36 | Zhang Y, Venkitasamy C, Pan Z, Wang W. 2013. Recent developments on umami ingredients of edible mushrooms: A review. Trends Food Sci Technol 33:78-92. DOI |
37 | Katsube T, Tsurunaga Y, Sugiyama M, Furuno T, Yamasaki Y. 2009. Effect of air drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chem 113:964-969. DOI |
38 | Ke L, Zhou J, Lu W, Gao G, Rao P. 2011. The power of soups: Super-hero or team-work? Trends Food Sci Technol 22:492-497. DOI |
39 | Kemp CM, Wheeler TL. 2011. Effects of manipulation of the caspase system on myofibrillar protein degradation in vitro. J Anim Sci 89:3262-3271. DOI |
40 | Kong Y, Yang X, Ding Q, Zhang YY, Sun BG, Chen HT, Sun Y. 2017. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res Int 102:559-566. DOI |
41 | Mau JL, Lin YP, Chen PT, Wu YH, Peng JT. 1998. Flavor compounds in King oyster mushrooms Pleurotus eryngii. J Agric Food Chem 46:4587-4591. DOI |
42 | Adebayo EA, Oloke JK, Ayandele AA, Adegunlola CO. 2012. Phytochemical, antioxidant and antimicrobial assay of mushroom metabolite from Pleurotus pulmonariuse LAU 09 (JF736658). J Microbiol Biotechnol Res 2:366-374. |