Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors.

A possible systematic culinary approach for spent duck meat: Sous-vide cuisine and its optimal cooking condition

This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d.

Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, CIE a*, and CIE b* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (p<0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm^-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm^-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC₁, and CH_2/3 groups from lipids for PC₂. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.

Evaluation of Antioxidant, Cytotoxic and Antidiabetic Effects of Single Bulb Black Garlic Extracts

Amaç: Allium sativum L. (Sarımsak) bitkisinin belli bir derecede nem ve sıcaklık ile işlem görmesi sonucu, elde edilen fermente ürün tek diş siyah sarımsağın biyoaktivitesinin tespit edilmesi amaçlandı.Yöntem: Çalışmada, siyah sarımsak dişlerinin etanol ve su ekstresi hazırlandı, yine ayrılan kabuk kısımları da etanol ile ekstre edilerek, DPPH● ve ABTS●+ radikalini süpürücü etki tayin yöntemi ile antioksidan aktivitesi değerlendirildi. In vitro α-amilaz inhibisyon testi ile antidiyabetik aktivitesi belirlendi. MTT yöntemi kullanılarak ekstrelerin Colo-205 hücrelerinde sitotoksik etkisi tayin edildi.Bulgular: Siyah sarımsak ekstrelerinden kabuk ekstresi (A.S.K EtOH) en yüksek toplam fenol (61,40±0,48 mgGA/gekstre) ve toplam flavonoit (26,08±0,37 mgCA/gekstre) içeriğine sahip ekstre olarak tespit edildi. Ayrıca, 4mg/mL konsantrasyonda A.S. SU ekstresi DPPH● radikalini süpürücü aktivitesi (% inhibisyonu 64,66±1,94) en yüksek ekstre olarak tespit edilirken, A.S.K EtOH ekstresi 4mg/mL’de ABTS radikalini süpürücü aktivitesi en yüksek ekstre (2,44±0,16mmol/L/Trolox) olarak bulundu. İnsan kolorektal kanser hücre hattı Colo-205’te sitotoksik etkisi değerlendirilen ekstrelerden, S.K EtOH ekstresinin 1000-250 µg/mL konsantrasyon aralığında diğer ekstrelere oranla en fazla sitotoksik etki gösteren ekstre olduğu belirlendi. Ekstrelerden hiçbiri akarbozun pozitif kontrol olarak kullanıldığı α-amilaz inhibiyon testine göre antidiyabetik aktivite gösteremedi.Sonuç: Sonuçlar son yıllarda oldukça popüler olan siyah sarımsağın biyolojik aktivitelerine dair ön çalışma verileridir. Elde edilen verilere göre siyah sarımsağın aktif bileşenlerinin daha detaylı bir şekilde çalışılması ve siyah sarımsak elde etme ve saklama yöntemlerinin daha detaylı araştırılması gerekmektedir. Böylelikle tıbbi açıdan oldukça büyük öneme sahip bir bitkinin fermente halinin kullanımı ve faydaları ile ilgili umut vaat edici sonuçlar elde edilebilir.

The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in Samgyetang breast supplemented with black garlic

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°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm² for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-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.

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

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°C, 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.