Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup

Abstract

To improve the quality of retorted ginseng chicken soup (samgyetang), the effects of three different treatments, including emulsifier addition (T1), emulsifier addition/precooking (T2) and emulsifier addition/precooking/washing (T3), were investigated. T2 and T3 treatments showed a better quality with significant diminutive effect (P < 0.05) on the fat content of breast meat (11.29 and 19.35%, respectively) as well as broth (29.69 and 45.31%, respectively) compared with that of the control. The CIE L* values of the breast meat significantly increased, whereas CIE a* and b* values of porridge and broth decreased compared with those of the control (P < 0.05). Furthermore, all treatments significantly resulted in smaller fat droplet particles on the broth and increased the pH values of all breast meat, porridge and broth samples (P < 0.05). Based on the overall acceptability results from the sensory evaluation, T2 was identified as the best method to improve the quality of samgyetang. PRACTICAL APPLICATIONSThis research would have practical applications in the reduction of fat content in meat and broth of retorted soups like samgyetang. The results indicate that combination of emulsifiers and precooking could improve the quality of samgyetang without sacrificing its flavor. In addition, emulsifier addition on this experiment produced smaller fat droplets compared with the control group. From this point of view, it is recommended to use emulsifiers and precooking combination treatment to decrease the fat content of the final product, increasing flavor and imparting small fat droplets of broth, which is favored by the consumers.

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

“…Piette et al indicated that high temperature (80°C) could effectively be used to extract fat from chicken skin (Piette et al., 2001 ). According to the methods adopted by the manufacturers of ready‐to‐eat ginseng chicken soup, the raw chicken is cooked before retorting to reduce the fat content and to improve the quality characteristics of their products (Triyannanto & Lee, 2015 ). In the study conducted by Triyannanto and Lee ( 2015 ), the fat content of ginseng chicken soup obtained by adding a washing step to the standard methodology was the lowest in three different treatments (addition of emulsifier; addition of emulsifier/precooking; or addition of emulsifier/precooking/washing).…”

Quality Characteristics of Samgyetang with Medicinal Herbs

“…전단력 분석 조건은 stroke 20 g, test speed 2.0 mm/sec 및 distance 10.0 mm로 설정하여 분석하였다 (Bourne et al, 1978 (Kim et al, 2002). 인삼 내에 존재하는 다양한 페놀화합물들이 금속이온과 강 한 킬레이트를 형성하여 지방산패를 억제한다는 의견이 있 다 (Lee et al, 1999 (Triyannanto and Lee, 2015), 특히 육수의 탁도는 가 열시간 및 가열방법에 따라 차이가 나타난다고 하였다 (Kim et al, 2000;Kim et al, 2018a (Lee & Hong, 2004).…”