Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and 
its effect on spent hen chicken

¹Faculty of Animal Science, Universitas Sebelas Maret, Jl. Ir Sutami 36A Kentingan, Surakarta, Jawa Tengah, Indonesia 57126
²Restu Dwi Pangan Co, Jl. BSD Barat Raya, Icon Business Park B-11, Tangerang, Banten, Indonesia 15345
³Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Bulaksumur, Sleman, Special Region of Yogyakarta, Indonesia 55281
⁴Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea
⁵Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
⁶Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
⁷Halal Research Center and Services (HRCS), Institute for Research and Community Service, Universitas Sebelas Maret, Surakarta, Jawa Tengah 57126, Indonesia

Correspondence: Farouq Heidar Barido, Tel: +6285727749365, Fax: +6285727749365, Email: farouq.heidar@staff.uns.ac.id

Received: 9 December 2023 • Revised: 30 January 2024 • Accepted: 21 March 2024

Abstract

Objective
This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken.
Methods
Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1 : 1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination.
Results
Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index (ESI) and emulsification activity index (EAI) compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index (MFI) were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that previously hydrolyzed with enzymes were proven to also increase the nucleotide compounds, indicated by higher AMP and IMP in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease.
Conclusion
This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

Keywords: Cordyceps militaris; Hydrolyzation; Protease; Spent Hen Chicken; Texture Profile