Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom
Objective The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods Different percentages of the crude protease extracted from CM mushrooms were introduced to spen...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2021-11-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-20-0831.pdf |
| _version_ | 1818825663971328000 |
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| author | Farouq Heidar Barido Sung Ki Lee |
| author_facet | Farouq Heidar Barido Sung Ki Lee |
| author_sort | Farouq Heidar Barido |
| collection | DOAJ |
| description | Objective The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast. |
| first_indexed | 2024-12-19T00:15:21Z |
| format | Article |
| id | doaj.art-2867c7c869a0487aa5f267d5a13198f9 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-12-19T00:15:21Z |
| publishDate | 2021-11-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-2867c7c869a0487aa5f267d5a13198f92022-12-21T20:45:49ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352021-11-0134111859186910.5713/ab.20.083124701Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroomFarouq Heidar Barido0Sung Ki Lee1 Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, KoreaObjective The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.http://www.animbiosci.org/upload/pdf/ab-20-0831.pdfmeat qualityproteolytic enzymespent hen meattenderness |
| spellingShingle | Farouq Heidar Barido Sung Ki Lee Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom Animal Bioscience meat quality proteolytic enzyme spent hen meat tenderness |
| title | Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| title_full | Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| title_fullStr | Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| title_full_unstemmed | Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| title_short | Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| title_sort | tenderness related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from mushroom |
| topic | meat quality proteolytic enzyme spent hen meat tenderness |
| url | http://www.animbiosci.org/upload/pdf/ab-20-0831.pdf |
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