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Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom

Summary

This study examined how a protease enzyme extracted from Cordyceps militaris mushrooms can tenderize tough meat from older laying hens. When applied as a marinade at 4-6% concentration, the mushroom enzyme activated the meat’s natural tenderizing enzymes and improved texture comparable to commercial papain. The treatment also enhanced the savory umami taste while limiting damage to connective tissue, offering a natural alternative for improving affordable spent hen meat.

Background

Spent hen meat has poor texture and limited utilization due to age-related toughness and collagen accumulation. Cordyceps militaris mushrooms contain bioactive compounds with potential health benefits. Previous studies suggested CM mushroom improves meat tenderness through nucleotide effects.

Objective

To investigate the effects of crude protease extracted from Cordyceps militaris mushrooms on postmortem tenderization mechanisms and quality improvement in spent hen breast meat via spray marination.

Results

CM mushroom protease showed dose-dependent tenderization effects with significant improvements at 4% concentration. Treatment upregulated endogenous proteolytic enzymes (calpain, cathepsin-B, caspase-3) and increased myofibrillar fragmentation index and protein solubility. IMP content increased dose-dependently while collagen remained relatively unchanged, indicating selective myofibrillar protein hydrolysis and enhanced umami taste.

Conclusion

Cordyceps militaris protease extract at minimum 4% concentration effectively improves spent hen breast tenderness through upregulation of endogenous proteolytic enzymes and nucleotide-specific effects, with potential for commercial meat tenderization applications.
  • Published in:Animal Bioscience,
  • Study Type:Experimental Study,
  • Source: PMID: 33902173, DOI: 10.5713/ab.20.0831
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