Anim Biosci > Volume 35(7); 2022 > Article |
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Variables | Treatments1) | SEM | p-value | ||||
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NC | G | FBG | DBG | EBG | |||
Antioxidant activity (%) | 23.44e | 35.28d | 49.41c | 56.32b | 60.22a | 1.75 | <0.05 |
TPC (GAE mg/100 g) | 12.36d | 18.51c | 22.62b | 28.77a | 29.79a | 3.66 | <0.05 |
TFC (CE mg/100 g) | 0.30e | 0.60d | 1.40a | 0.90c | 1.30b | 0.01 | <0.05 |
TBARS (MDA mg/kg) | 1.51a | 1.19b | 1.09b | 0.95c | 0.61d | 0.08 | <0.05 |
SEM, standard error of the mean; TPC, total phenolic compounds expressed as gallic acid equivalent mg/100 g; TFC, total flavonoid compounds expressed as catechin equivalent mg/100 g; TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehyde.
1) NC, negative control or retorted chicken soup without black garlic extract addition; G, retorted chicken soup added with garlic extract; FBG, retorted chicken soup added with fresh black garlic; DBG, retorted chicken soup added with oven dried black garlic extract; EBG, retorted chicken soup added with maltodextrin encapsulated black garlic extract.
Fatty acid (%) | Treatments1) | SEM | p-value | ||||
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NC | G | FBG | DBG | EBG | |||
C14:0 | 1.05 | 1.20 | 1.16 | 1.10 | 1.36 | 0.21 | 0.37 |
C16:0 | 27.55a | 25.77ab | 25.31ab | 25.43ab | 24.89b | 2.04 | <0.05 |
C16:1 | 5.84a | 4.96b | 5.40ab | 5.31ab | 5.50ab | 0.28 | <0.05 |
C18:0 | 6.12 | 6.27 | 6.64 | 6.46 | 6.21 | 0.45 | 0.15 |
C18:1n9 | 40.56 | 40.79 | 39.77 | 40.07 | 39.96 | 1.48 | 0.07 |
C18:2n6 | 16.31b | 17.49ab | 18.13a | 18.22a | 18.26a | 0.94 | <0.05 |
C18:3n6 | 0.96 | 1.09 | 1.04 | 0.95 | 1.05 | 0.17 | 0.10 |
C18:3n3 | 0.82b | 1.56a | 1.78a | 1.94a | 1.89a | 0.22 | <0.05 |
C20:4n6 | 0.55 | 0.65 | 0.51 | 0.51 | 0.67 | 0.11 | 0.08 |
C22:4n6 | 0.24 | 0.22 | 0.26 | 0.21 | 0.21 | 0.01 | 0.06 |
SFA | 34.72 | 33.24 | 33.11 | 32.99 | 33.46 | 1.38 | 0.13 |
MUFA | 46.40 | 45.75 | 45.17 | 45.38 | 45.46 | 2.11 | 0.08 |
PUFA | 18.88b | 21.01a | 21.72a | 21.63a | 21.08a | 1.09 | <0.05 |
AI | 0.49 | 0.46 | 0.45 | 0.45 | 0.46 | 0.02 | 1.12 |
TI | 0.50a | 0.38b | 0.44b | 0.43b | 0.42b | 0.02 | <0.05 |
SEM, standard error of the mean; SFA, saturated fatty acid; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; AI, atherogenic index; TI, thrombogenic index.
1) NC, negative control or retorted chicken soup without black garlic extract addition; G, retorted chicken soup added with garlic extract; FBG, retorted chicken soup added with fresh black garlic; DBG, retorted chicken soup added with oven dried black garlic extract; EBG, retorted chicken soup added with maltodextrin encapsulated black garlic extract.
Compounds (area×105) | Treatments1) | SEM | p-value | Odor | ||||
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NC | G | FBG | DBG | EBG | ||||
Aldehydes | ||||||||
Pentanal | 1.00a | 0.62b | 0.50b | 0.40b | 0.05c | 0.11 | <0.05 | Almond, malt, pungent |
Acetal | 0.32 | 0.45 | 0.61 | 0.46 | 0.78 | 0.05 | 0.09 | Fruit, cream, cabbage |
Hexanal | 1.49a | 1.54a | 0.65b | 0.82b | 0.76b | 0.23 | <0.05 | Grass, tallow, fat |
(E)-2-Hexenal | 2.10 | 2.38 | 2.41 | 2.37 | 2.65 | 0.57 | 0.31 | Green, leaf |
Heptanal | 1.68a | 1.46a | 0.86b | 0.96b | 0.84b | 0.03 | <0.05 | Fat, citrus, rancid |
Octanal | 0.66 | 0.79 | 0.52 | 0.73 | 0.72 | 0.02 | 0.11 | Fat, soap, lemon, green |
(E)-2-octenal | 0.54 | 0.86 | 0.86 | 0.57 | 1.05 | 0.20 | 0.09 | Green leaf, walnut |
Nonanal | 2.38 | 2.61 | 2.46 | 2.26 | 2.84 | 0.52 | 0.38 | Fat, citrus, green |
(Z)-4-Decenal | 2.47 | 2.36 | 2.42 | 2.18 | 2.08 | 0.46 | 0.28 | Green, must |
Decanal | 0.50 | 0.55 | 0.52 | 0.51 | 0.53 | 0.04 | 1.06 | Soap, orange peel, tallow |
(E)-2-Decenal | 0.99 | 1.03 | 1.13 | 0.90 | 1.21 | 0.18 | 1.18 | Tallow |
(E,E)-2,4-Decadienal | 0.08 | 0.13 | 0.39 | 0.30 | 0.40 | 0.32 | 0.07 | Seaweed |
2-Butyl-2-octenal | 0.22 | 0.21 | 0.48 | 0.28 | 0.40 | 0.25 | 0.24 | Green, nut, fat |
Butanal, 3-methyl | 0.10 | 0.24 | 0.24 | 0.21 | 0.28 | 0.13 | 0.97 | Aldehydic, fatty, malt, chocolate |
Alcohols | ||||||||
1-Pentanol | 1.19 | 1.19 | 1.88 | 1.22 | 1.40 | 0.82 | 1.09 | Fruit, balsamic |
1-Octen-3-ol | 0.88 | 0.94 | 0.99 | 0.85 | 0.93 | 0.05 | 0.75 | Mushrooms, compound excreted by many insects |
Ketones | ||||||||
Acetoxyacetone | 0.35 | 0.31 | 0.71 | 0.43 | 0.55 | 0.35 | 0.39 | Green, flower, ether |
2-Heptanone | 0.05 | 0.06 | 0.07 | 0.03 | 0.08 | 0.06 | 0.88 | Soap |
Octane-2,5-dione | 0.03 | 0.05 | 0.03 | 0.06 | 0.06 | 0.04 | 0.57 | Green leaf, walnut |
Hydrocarbons | ||||||||
Octane | 0.40 | 0.42 | 0.43 | 0.42 | 0.48 | 0.07 | 0.61 | Alkane |
Toluene | 0.23 | 0.29 | 0.47 | 0.25 | 0.39 | 0.29 | 0.71 | Paint |
dodecane | 0.09 | 0.05 | 0.05 | 0.04 | 0.05 | 0.05 | 0.21 | Alkane |
tridecane | 0.04 | 0.05 | 0.05 | 0.04 | 0.05 | 0.01 | 1.05 | Alkane |
Furans | ||||||||
2-Methylfuran | 3.12b | 3.22b | 4.21a | 4.03a | 4.04a | 0.09 | <0.05 | Roasted meat |
2,5-Dimethylfuran | 0.69 | 0.67 | 0.87 | 0.47 | 1.09 | 0.51 | 0.81 | Bacon, meaty, gravy, roasted |
Furan, 3-methyl | 0.31c | 0.55b | 0.68a | 0.59ab | 0.71a | 0.10 | <0.05 | Roasted meat |
Volatile sulfur compound | ||||||||
2-Pentylfuran | 0.53c | 0.91b | 1.72a | 1.68a | 1.87a | 0.25 | <0.05 | Green bean, butter |
Carbondisulfide | 0.28c | 2.15b | 3.53a | 3.23a | 3.90a | 0.71 | <0.05 | Pleasant, sweet, ether like |
Benzothiazole | 0.95 | 0.81 | 0.88 | 0.87 | 0.95 | 0.05 | 0.08 | Gasoline, coffee, cooked, meat, nutty, sulfur |
Diallyl disulphide | 0.46b | 0.82a | 0.45b | 0.47b | 0.44b | 0.09 | <0.05 | Garlic, sulphur |
Ethyl acetate | 0.19c | 0.74b | 0.92a | 0.83a | 1.07a | 0.33 | <0.05 | Pinneapple |
Pentyl formate | 0.30 | 0.19 | 0.09 | 0.11 | 0.12 | 0.27 | 0.23 | Pungent |
Pentyl hexanoate | 0.43 | 0.21 | 0.23 | 0.42 | 0.46 | 0.19 | 0.09 | Apple peel, fruit |
Hexyl hexanoate | 0.28 | 0.34 | 0.47 | 0.27 | 0.44 | 0.31 | 0.51 | Apple peel, peach |
1) NC, negative control or retorted chicken soup without black garlic extract addition; G, retorted chicken soup added with garlic extract; FBG, retorted chicken soup added with fresh black garlic; DBG, retorted chicken soup added with oven dried black garlic extract; EBG, retorted chicken soup added with maltodextrin encapsulated black garlic extract.
FAA (μg/mL) | Taste threshold | Treatments1) | SEM | p-value | ||||
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NC | G | FBG | DBG | EBG | ||||
Aspartic acid (Asp) | 100 | 17.18 | 18.05 | 17.92 | 17.05 | 18.20 | 1.07 | 0.11 |
Threonine (Thr) | 260 | 11.21 | 12.01 | 12.17 | 11.98 | 12.24 | 0.92 | 0.09 |
Serine (Ser) | 150 | 24.08 | 23.99 | 25.19 | 24.77 | 25.02 | 0.87 | 0.21 |
Glutamic acid (Glu) | 30 | 30.11 | 31.01 | 30.87 | 30.75 | 30.97 | 0.62 | 1.21 |
Glycine (Gly) | 130 | 18.24 | 18.43 | 17.92 | 17.86 | 18.05 | 0.79 | 0.28 |
Alanine (Ala) | 60 | 27.24b | 27.12b | 29.09a | 28.05ab | 29.21a | 0.82 | <0.05 |
Cysteine (Cys) | - | nd | nd | nd | nd | nd | nd | nd |
Valine (Val) | 40 | 3.17 | 3.21 | 3.03 | 3.10 | 3.15 | 0.07 | 1.02 |
Methionine (Met) | 30 | 1.76 | 1.81 | 1.80 | 1.82 | 1.77 | 0.09 | 0.74 |
Isoleucine (Ile) | 90 | 2.16 | 2.14 | 2.19 | 2.11 | 2.10 | 0.03 | 0.81 |
Leucine (Leu) | 190 | 5.02a | 4.98a | 4.54ab | 4.81a | 3.97b | 0.36 | <0.05 |
Tyrosine (Tyr) | - | 1.18 | 1.10 | 1.22 | 1.23 | 1.14 | 0.04 | 0.26 |
Phenylalanine (Phe) | 90 | 4.15a | 4.07a | 2.17b | 2.97ab | 2.08b | 1.05 | <0.05 |
Lysine (Lys) | 50 | 20.43 | 20.16 | 20.27 | 20.22 | 21.08 | 0.97 | 0.15 |
Arginine (Arg) | 50 | 8.07 | 8.25 | 7.96 | 8.11 | 8.18 | 0.21 | 0.32 |
Proline (Pro) | 300 | 3.04 | 3.09 | 3.11 | 3.01 | 3.01 | 0.11 | 1.05 |
Total FAA | - | 167.87 | 170.37 | 172.86 | 170.06 | 174.00 | 5.77 | 0.07 |
1) NC, negative control or retorted chicken soup without black garlic extract addition; G, retorted chicken soup added with garlic extract; FBG, retorted chicken soup added with fresh black garlic; DBG, retorted chicken soup added with oven dried black garlic extract; EBG, retorted chicken soup added with maltodextrin encapsulated black garlic extract.
Variables (μg/mL) | Treatments1) | SEM | p-value | ||||
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NC | G | FBG | DBG | EBG | |||
GMP | 6.19e | 7.33d | 9.56b | 8.81c | 12.01a | 0.54 | <0.05 |
IMP | 125.84ab | 128.88a | 124.74b | 121.44c | 126.31ab | 0.75 | <0.05 |
Inosine | 228.83c | 240.74b | 254.45a | 238.65b | 193.33d | 5.58 | <0.05 |
AMP | nd | nd | nd | nd | nd | nd | nd |
Hx | nd | nd | nd | nd | nd | nd | nd |
EUC | 2,651.86b | 2,884.66a | 2,960.28a | 2,651.50b | 3,027.21a | 13.17 | <0.05 |
SEM, standard error of the mean; nd, not detected; GMP, guanosine monophosphate; IMP, inosine monophosphate; AMP, adenosine monophosphate; Hx, hypoxanthine; EUC, equivalent umami concentration.
1) NC, negative control or retorted chicken soup without black garlic extract addition; G, retorted chicken soup added with garlic extract; FBG, retorted chicken soup added with fresh black garlic; DBG, retorted chicken soup added with oven dried black garlic extract; EBG, retorted chicken soup added with maltodextrin encapsulated black garlic extract.