Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

Abstract

The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross× Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

“…These results were in line with the study by Triyannanto et al (2014) , who did not find any difference after applying additional ingredients to samgyetang. The moisture content in this study was still within the range of previously reported studies ( Jeong et al, 2020 ).…”

“…The protein percentage for breast meat ranged from 28.1%–28.9%, while it ranged from 24.1%–25.6% for thigh meat. This value was higher than that found in a previous study by Ali et al (2007) and still within the range reported in a study by Jeong et al (2020) . However, no effect was observed (p>0.05) by C. militaris mushrooms in this study, which might be due to the small addition percentage.…”

“…Cooking loss also has a strong relationship with eating satisfaction since muscle water contributes to the juiciness level of meat. Higher cooking loss will lead to less meat product juiciness ( Jeong et al, 2020 ). Regarding cooking loss, we did not observe a statistically significant difference (p>0.05) either for the condition of C. militaris mushroom added and the level of additions, which implies that the addition of C. militaris mushrooms did not significantly affect the cooking yield percentage.…”

“…Samples from cooking loss experiments were subsequently used to measure tenderness (toughness) of the meat by performing the Warner-Bratzler Shear Force test using TA-XT2 i Plus (Stable Micro Systems, Surrey, UK). The method was performed according to Jeong et al (2020) with a slight modification, where the sample was made into a 1.5 cm×1 cm size. It was then placed under the V blade and cut with a constant speed through the gap in the instrument table (assay parameters were as follows: pretest speed: 2.0 mm/s; test speed: 1.0 mm/s; posttest speed: 10 mm/s).…”

Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

“…Samgyetang and Baeksuk are traditional Korean soups that are prepared using whole juvenile chickens filled with garlic, glutinous rice, jujube, and ginseng to combat the detrimental effects of the summer heat ( Jayasena et al, 2013 ). Considering its short and concentrated seasonal demand, Samgye is generally prepared and distributed using meat from white semi-broiler (WSB) chickens, which are crossbred using a male broiler and female laying hen ( Jeong et al., 2020 ). WSB is characterized by their white feathers, smaller size, and reduced fat and account for 60% to 70% of the Samgyetang market ( Cho et al, 2007 ).…”