Quality Characteristics of Samgyetang with Medicinal Herbs

Abstract

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

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

“…그러 나 식육가공품 제조에 있어 일반적인 수준 이하의 소금 첨가량은 최종 제품의 보수력, 물성, 관능적 특성 및 저장성에 부정적인 품질 변화를 야기한다 (Lee et al, 2020). 이전의 연구에서는 저염 식육가 공품의 보수력, 유화력 및 조직감을 포함하는 가공적성 개선을 위한 기능성 소재의 활용 및 저장성 향상을 위한 천연 항균 소재의 활용이 주로 연구된 바 있다 (Hwang et al, 2017;Jung et al, 2019;Kim et al, 2014).…”