Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

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)
  • Received : 2021.12.29
  • Accepted : 2022.04.22
  • Published : 2022.07.01
Download PDF
⟨ Previous Next ⟩

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

Acknowledgement

This study was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry through the Export Promotion Technology Development Program (617074055HD220).

References

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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