Physicochemical and Sensory Properties of Herb Samgyetang, Ginseng Chicken Soup with Different Levels of Added Medicinal Herbs

Jeong, Dae-Yun; Hwang, Su Jung; Beom, Seo-Woo; Kim, Gun-Hee; Eun, Jong‐Bang

doi:10.11002/kjfp.2013.20.2.272

Cited by 8 publications

(1 citation statement)

References 11 publications

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“…Recently, in accordance to the sharp increase of samgyetang export overseas, Korean government through the Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (IPET) have been pushing the development and innovation in Samgyetang including the utilization of boneless chicken to meet the foreign markets. To date, the study on Samgyetang involves selecting potential chicken breeds ( Jeong et al, 2020 ; Lee et al, 2018 ), utilizing healthier salt ingredients ( Barido and Lee, 2021a ; Kim et al, 2019a ), and including plants with bioactive compounds ( Barido et al, 2020 ; Barido et al, 2021 ; Jeong et al, 2012 ; Jeong et al, 2013 ). However, the investigation on the effect of enzymatic hydrolysis pre-treatment is limited.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Barido¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm 2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-GMP, 5’-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.

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Section: Introductionmentioning

confidence: 99%

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Barido¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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Processing and Quality Characteristics of Retort Pouched Yongbongbaeksuk

PARK,

KWON,

KIM

et al. 2023

JFMSE

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Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate

Park¹,

Song²,

Noh³

et al. 2022

Resour Sci Res

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The objective of this study was to determine the effects of samgyetang concentrate prepared with chicken bone and medicinal herbs on the quality attributes of reduced-salt chicken breast sausages. Samgyetang concentrate was prepared using chicken bones and medicinal herbs, heated at 95°C for 1 h, evaporated, and diluted to 10 volumes. Control sausage was formulated with 1.5% NaCl, and reduced-salt chicken sausages were prepared with 0.75% NaCl and 1%, 3%, and 5% samgyetang concentrate, respectively. The addition of samgyetang concentrate significantly affected the pH value, surface color characteristics, lipid oxidation, and total plate counts of reduced-salt chicken sausages. Even though 50% salt reduction, in particular, it was observed that samgyetang concentrate could delay lipid oxidation and microorganism growth in reduced-salt chicken sausages during 7 days of refrigerated storage. This result might be attributed to the antioxidant and antibacterial substances derived from the medicinal herbs used for samgyetang concentrate manufacturing. Based on the observed results, adding less than 3% samgyetang concentrate to reduced-salt chicken sausage could be appropriate since the higher concentration could deteriorate their textural properties.

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Physicochemical and Sensory Properties of Herb Samgyetang, Ginseng Chicken Soup with Different Levels of Added Medicinal Herbs

Cited by 8 publications

References 11 publications

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Processing and Quality Characteristics of Retort Pouched Yongbongbaeksuk

Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate

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