Browse > Article
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; $F_0-value$;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Rikimura K, Takahashi H (2010) Evaluation of the meat from Honey-Dijon chicken and broilers: Analysis of general biochemical components, free amino acids, inosine-5’-monophosphate, and fatty acids. J Poult Res, 19, 327-333   DOI
2 Kim HD (2004) The mineral contents, viscosity and sensory characteristics of demi-glace sauce according to the varying quantity of Omija added. Korean J Food Culture, 19, 667-677
3 Park HO, Lee HJ (1995) A study on the free amino acid minerals of chicken bone extracts by boiling time. Korean J Soc Food Sci, 11, 244-248
4 Lee JM, Kim KO, Choi SE (2000) Effect of soaking and blanching chicken-head in the preparation of chicken head broth. Korean J Food Sci Technol, 32, 674-680
5 Chen CR, Ramaswamy HS (2002) Modeling and optimization of variable retort temperature thermal processing using coupled neural networks and genetic algorithms. J Food Eng, 53, 209-220   DOI
6 Park SW, Kim ST, Yoo YG (1993) Mineral content in Samgyetang broth according to cooker and boiling time. Korean J Soc Food Sci, 9, 52-56
7 Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ (2014) A study on development of Samgyetang using superheated steam and high hydrostatic pressure. Korean J Food Cook Sci, 30, 183-192   DOI
8 Yoo IJ, Jeon KH, Park WM, Choi SY (1999) Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgyetang. Korean J Food Sci Ani Resour, 19, 19-26
9 Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem, 193, 265-275
10 Yamashita M, Arai S, Kokubo S, Aso K, Fujimaki M (1975) Synthesis and characterization of a glutamic acid enriched plastein with greater solubility. J Agric Food Chem, 23, 27-30   DOI
11 Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS (2009) Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J Food Sci Technol, 41, 386-391
12 Kim MJ, Kim MH, Kim SD (2003) Effect of water extracts of shellfish shell on fermentation and calcium content of Kimchi. J Korea Soc Food Sci Nutr, 32, 161-166   DOI
13 Kim JH, Lee HG, Park JH, Ryu JD (2004) Effect of dill and stevia hot-water extracts on quality and sensory characteristics of Kimchi. Korean J Food Nutr, 17, 25-31
14 Cho WH (2010) Studies on the utilization of raw chickens and the development of different seasoning recipe of Chuncheon Dakgalbi. MS Thesis, Kangwon University, Korea
15 Bejerholm C, Aaslyng MD (2004) The influence of cooking technique and core temperature on results of a sensory analysis of pork-depending on the raw meat quality. Food Quality and Preference, 15, 19-30   DOI
16 Han IJ, Song BS, Lee JW, Kim JH, Choi KS, Park JR, Chun SS (2011) Effect of irradiation temperature on physicochemical and sensory properties of Tarakjuk (milk porridge). J Korean Soc Food Sci Nutr, 40, 1307-1313   DOI
17 Mallick AK, Gopal TK, Ravishankar CN, Vijayan PK, Geethalakshmi V (2010) Changes in instrumental and sensory properties of indian white shrimp in curry medium during retort pouch retort pouch processing at different $F_0$ values. J Texture Studies, 41, 611-632   DOI
18 Roldan M, Antequera T, Martin A, Mayoral AI, Ruiz J (2013) Effect of differen temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Sci, 93, 572-578   DOI
19 Dierick A, Vandekerckhove P, Demeyer D (1974) Changes in nonprotein nitrogen compounds during dry sausages ripening. J Food Sci, 39, 301-306   DOI
20 Kim IS, Lee SO, Byun JS, Kang JN, Min JS, Lee M (2000) Physicochemical, microbiological and sensory characteristics of frozen loins of Han-woo and imported beef in Korean market. J Anim Sci Technol, 42, 117-124
21 Ha TY, Chun HS, Lee C, Kim YH, Han O (1999) Changes in physicochemical properties of steamed rice for Soong-Neung during roasting. Korean J Food Sci Technol, 31, 171-175
22 Ohlsson T (1980) Optimal sterilization temperature for flat containers. J Food Sci, 45, 848-852   DOI
23 Casales MR, Del Valle CE, Soule CL (1988) Heat penetration in canned mussels during agitated retorting. J Food Sci, 53, 4-5   DOI
24 Kimbell RN, Heyliger TL (1990) Verifying the operation of steam retorts. Food Technol, 12, 100-103
25 Chung MS, Ahn TH, Lee YG, Yoo MY (1995) Temperature distribution in water cascading horizontal retort. Korean J Food Sci Technol, 27, 827-833
26 Smout C, Avila I, Van Loey AML, Hendrickx MEG, Silva C (2000) Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing. J Food Eng, 45, 93-102   DOI
27 Foegeding EA, Allen CE, Dayton WR (1986) Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels. J Food Sci, 51, 104-108   DOI
28 Cha BS (1999) Studies on processing conditions for Nooroong-gi powder by liquefaction and gelatinization of rice powder. Korean J Soc Food Sci, 15, 469-474
29 Kilic B, Simsek A, Claus JR, Atilgan EA (2014) Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss. Meat Sci, 97, 93-103   DOI
30 Kim YS, Jang MS (2003) The study of acceptance and physicochemical characteristics of beef consomme by boiling time. Korean J Soc Food Cookery Sci, 19, 271-279
31 Park YH (2004) The effects of serum lipids and blood glucose on retort Samgyetang intake in rats. J Korean Home Economics Association, 42, 143-152
32 Oh SY (2001) A study on the developing direction of new Samgyetang products. Korean J Food Sci Ani Resour, 21, 103-109
33 Lee JH, Lee JH, Lee KT (2014) Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature. Korean Soc Food Preserv, 21, 491-499   DOI
34 Lee, JH, Lee KT (2009) Studies on the improvement of packaging retorted Samgyetang. Korean J Packaging Sci Technol, 15, 49-54
35 Kang JY, Yun JU, Hwang SM, Kang JG, Kim NW, Oh KS (2010) Effects of retort sterilization on quality characteristics of the imitation crab leg. J Agri Life Sci, 44, 147-157
36 Plug IJ, Borrero C (1967) Heating media for processing food in flexible packages. Phase II Tech Rep 67-47-GP, US Army Natick Laboratories, MA, USA
37 Hoppe A, Jung S, Patnaik A, Zeece MG (2013) Effect of high pressure treatment on egg white protein digestibility and peptide products. Innov Food Sci Emerging Technol, 17, 54-62   DOI
38 Sun M, Mu T, Zhang M, Arogundade LA (2012) Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein. J Food Composition Anal, 26, 104-110   DOI
39 Promeyrat A, Gatellier P, Lebret B, Kajak-Siemaszko M, Aubry L, Sante-Lhoutellier V (2010) Evaluation of protein aggregation in cooked meat. Food Chem, 121, 412-417   DOI
40 Watanabe K, Sato Y (1974) Meat flavor. Japan J Zootec Sci, 45, 113-128
41 Smyth AB, O'Neill E (1997) Heat-induced gelation properties of Surimi from mechanically separated chicken. J Food Sci, 62, 326-330   DOI
42 Wattanachant S, Benjakul S, Ledward DA (2005) Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem, 93, 337-348   DOI
43 Cho KH (1994) Effect of microwave cooking on roasts heated to three different internal temperatures with three different microwave power levels. Korean J Food Cook Sci, 10, 394-404
44 Son DY, Lee BR, Shon DW, Lee KS, Ahn KM, Nam SY, Lee SI (2000) Allergenicity change of soybean proteins by thermal treatment. Korean J Food Sci Technol, 32, 959-963
45 Berry R Jr (1979) The sterilization of food in pouches-critical parameters for still processing. Using retort pouches worldwide-focus on the present with a look to the future. Indianapolis, USA, p 14-15