Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

Abstract

A mechanism of postmortem tenderization by adenosine 5′-monophosphate ( AMP ) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

“…This condition will eventually generate a lower percentage of water retained within the muscle, thus initiating higher cooking loss during processing ( Dang et al., 2018 ). The lower cooking loss is also strongly correlated with the lower juiciness perception of meat products ( Barido and Lee, 2021 ; Jeong et al, 2020 ). The cooking loss and WHC found in this study were within the range reported in a previous study on commercial broilers ( Jeong et al, 2020 ).…”

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

“…Low pH values are unfavorable for the meat industry. It is a sign of excessive protein denaturation ( Huff-Lonergan and Lonergan, 2005 ), and is associated with meats with low water retention capacity, tougher textures, and lower cooking yields after cooking ( Barido et al., 2021 ).…”

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

“…The upregulation of endogenous proteolytic enzymes due to their high serine and metalloprotease activity during post-mortem tenderization was also discovered after marination of the chicken breast with CM mushroom extract [17]. The moderate proteolytic activity of the CM mushroom at 4.57 unit/mL and abundant 5′-adenosine monophosphate concentration was thought to be responsible for the above-mentioned effects [18].…”