• Title/Summary/Keyword: 삼계탕

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Quality Characteristics of Samgyetang with Medicinal Herbs (전통 약용식물을 첨가한 삼계탕의 품질 특성)

  • Jung, Samooel;Kim, Tae-Kyung;Ku, Su-Kyung;Yong, Hae In;Lee, Kyung-Woo;Kim, Young-Boong;Choi, Yun-Sang
    • Korean Journal of Poultry Science
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    • v.46 no.2
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    • pp.95-103
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    • 2019

  • 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.

  • https://doi.org/10.5536/KJPS.2019.46.2.95 인용 PDF KSCI HTML

A Survey on the Consumer Preferences for Improving Retort Food Packaging of Samgyetang on Domestic Market in Korea (국내 레토르트 삼계탕 제품의 포장 개선을 위한 소비자 기호도 조사)

  • Lee, Myungho;Kim, Minhwi;Lee, Youn Suk
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.27 no.3
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    • pp.129-139
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    • 2021

  • We studied the consumer preference for the packaging of "Samgyetang" retort product in order to improve its function and design. A total of 319 eligible respondents (male 175, female 144) were surveyed with a questionnaire asking on the general characteristics for the preference of the packaging function, type of retort package, packaging design, convenience, cooking method of retort product and characteristics of "Samgyetang" retort product. The collected data was analyzed using a chi-square (X2) statistical test in SPSS program. The results showed that the retort packages with opacity and microwaveable types were preferred. Also, most respondents expressed that it needs to be improved for cooking convenience. Another question results showed that the consumers are considering the taste and cost of a product more important than the brand of its product when purchasing. Based on the results of the questionnaire, the study suggested that many consumers want the convenience of packaging and product protection for high value added product. The results help to provide consumer's demand for packaging development and to provide the greatest advantages in terms of production and marketability of "Samgyetang" retort product.

  • https://doi.org/10.20909/kopast.2021.27.3.129 인용 PDF KSCI