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

Abstract

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.