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http://dx.doi.org/10.5536/KJPS.2019.46.2.95

Quality Characteristics of Samgyetang with Medicinal Herbs  

Jung, Samooel (Chungnam National University)
Kim, Tae-Kyung (Korea Food Research Institute)
Ku, Su-Kyung (Korea Food Research Institute)
Yong, Hae In (Korea Food Research Institute)
Lee, Kyung-Woo (Konkuk University)
Kim, Young-Boong (Korea Food Research Institute)
Choi, Yun-Sang (Korea Food Research Institute)
Publication Information
Korean Journal of Poultry Science / v.46, no.2, 2019 , pp. 95-103 More about this Journal
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.
Keywords
samgyetang; chicken; meat; broth; medicinal herb;
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