Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage

This study aimed to reveal improvement on functional properties and quality attributes of chicken meat through the utilization of flavourzyme hydrolyzed <i>Cordyceps militaris</i> mushroom extract (CMs) during cold storage (9 days). A total of ninety-six broiler samples were assigned into control treatment using saline buffer-treated, butylated hydroxyanisole, and treatment groups of CMs and flavourzyme hydrolyzed CMs (FEM), wherein each sample possessed six replicates. The emulsifying activity index (EAI) and emulsion stability index (ESI) showed a notably higher capacity, with EAI values rising from 14.79 m²/g for CMs to 27.11 m²/g for FEM (p<0.05). Similarly, ESI values was higher under FEM treatment, well-documented at 15.77% compared to CMs at 14.79% (p<0.05). Total phenolic content is increasing by 35%, while total flavonoid content by 25% compared to crude CMs. A significant reduction in IC₅₀ values evaluated by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) was observed, indicating enhanced antioxidant properties after enzymolysis. The FEM markedly reduced total volatile basic nitrogen and malondialdehyde formation in breast meat started from day 3 and withstand until ultimate storage days. Accordingly, the retention of monounsaturated fatty acid and polyunsaturated fatty acid was the highest under FEM-treated groups. Shear force value decreased significantly, while myofibrillar protein fragmentation was the largest under FEM treatment, indicating texture improvement on chicken breast. This study suggests enhanced antioxidant capacity, functional properties, and quality attributes of chicken breast while maintaining excellent quality during cold storage from including enzymatic hydrolyzed CMs.