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http://dx.doi.org/10.11002/kjfp.2016.23.6.848

Quality differences of retorted Samgyetangs as affected by F0-value levels  

Lee, Jin Ho (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Song, Gi Chang (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Food Science and Preservation / v.23, no.6, 2016 , pp. 848-858 More about this Journal
Abstract
This study was conducted to determine the $F_0$-values of a retort machine at different locations and to evaluate the effects of these $F_0$-values on various quality characteristics of retorted Samgyetang samples. Samples were divided into three groups based on $F_0$-values-T1, 10~20; T2, 20~30; T3, >30. Mineral content in Samgyetang broth and breast meat mostly increased with increasing $F_0$-values. In general, the free amino acid values, hardness, and springiness, except for bone springiness, of Samgyetang decreased significantly at higher $F_0$-values. Protein content of meat and broth of the treated samples were significantly lower than that of the control. An increase in the digestion rate of meat and porridge, as well as the turbidity of the broth was observed in most of the treated samples with increasing $F_0$-values. With increasing $F_0$-values, the $L^*$ and $b^*$ values of meat and the $b^*$ values of broth tended to increase, while the $a^*$ value of broth increased significantly. Electronic nose analysis revealed different flavor patterns for samples treated at different $F_0$-values. For sensory traits, samples treated with higher $F_0$-values tended to receive lower evaluations. Particularly, the color and texture of T3 samples were lower than those of T1 and T2 samples. In conclusion, to improve the quality of Samgyetang, the efficiency and optimization of retort machines as well as the standardization of sterilization techniques are needed.
Keywords
quality; nutrition; retort; Samgyetang; $F_0-value$;
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