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http://dx.doi.org/10.5851/kosfa.2022.e26

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic  

Barido, Farouq Heidar (Department of Applied Animal Science, Kangwon National University)
Kim, Hee Ju (Highlandinnovation Co., Ltd.)
Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration)
Jang, Aera (Department of Applied Animal Science, Kangwon National University)
Pak, Jae In (Department of Applied Animal Science, Kangwon National University)
Lee, Sung Ki (Department of Applied Animal Science, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.42, no.4, 2022 , pp. 625-638 More about this Journal
Abstract
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55℃ for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121℃ and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5c-GMP, 5'-IMP) and free amino acids-aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.
Keywords
enzymatic hydrolysis; Flavourzyme; Samgyetang; black garlic; taste-properties;
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Times Cited By KSCI : 9  (Citation Analysis)
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