• Animal Bioscience
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• v.35 no.7
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.139-147
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• 2020

Objective: 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.

• Food Science and Preservation
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• v.21 no.4
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• pp.491-499
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• 2014

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.713-729
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• 2020

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.772-784
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• 2020

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5'-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.67-73
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• 2013

This study investigated the quality changes of Samgyetang during storage, resulting from various degassing methods used at the packaging stage. Three different samples were prepared, one without any treatment (CON), a second with reduced head space volume by squeezing the pouch (RHS), and a third by flushing with nitrogen gas (NGF). These were retorted at $120^{\circ}C$ for 65 min under the F-value of approx. 8.0, and stored at $25^{\circ}C$ for 9 months. The oxygen ratio in the head space and the dissolved oxygen content of NGF samples tended to be lower than those of other samples over the storage period. Compared to the CON, the acid values of NGF and RHS samples were lower than the CON from month 3 and 6 (p<0.05). During storage, volatile basic nitrogen values of NGF and RHS samples increased slowly compared to the CON. To delay quality deterioration and extend the shelf-life of Samgyetang products, the reduction of oxygen content in the head space of the retort pouch (preferably by flushing with nitrogen gas) is recommended, even though no significant differences in sensory evaluation were observed among the samples during 9 months of storage (p>0.05).

• Food Science and Preservation
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• v.23 no.6
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• pp.848-858
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• 2016

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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.21-25
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• 2012

This study was conducted to investigate the effects of filling and packaging temperatures on the quality changes of retorted Samgyetang during storage. The samples were manufactured after filling the broth maintained either at $50^{\circ}C$ (T1) or $85^{\circ}C$ (T2) into pouch and followed by sterilizing them at $120^{\circ}C$ for 65 min under the F value of approximately 8.0. The samples were stored at $25^{\circ}C$ up until 6 months and various physic-chemical parameters including pH, oxygen ratio in the headspace of package, residual dissolved oxygen concentration in the broth, acid value, volatile basic nitrogen value (VBN), apparent viscosity, spreadability of porridge, and sensory attributes were analyzed periodically at month 0, 1, 3, and 6, respectively. During storage time, the dissolved oxygen concentration and acid values of T2 samples tended to increase slower than T1 (p<0.05). Between T1, and T2 samples, significant differences were observed for pH and dissolved oxygen concentration over the storage period while acid values and VBN values were significantly different from 3 months (p>0.05). Contrarily, no apparent differences were observed between two samples in the apparent viscosity, spreadability of porridge, and sensory attributes over the storage period (p>0.05).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.49-54
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• 2009

The effects of filling temperatures of broth and degassing method on the residual oxygen content and gas composition in the pouch and physical strength of packaging material for Samgyetang depending on the contamination of broth on the sealing layer and sterilization process were investigated. The residual oxygen content in the broth and the oxygen proportion in the headspace of package were decreased with the increase of broth temperature at filling into the pouch from 50 to 100. When the products were packaged as air-contained (Air), manually squeezed the upper side of package out to minimize the headspace (Degas) and flushed with nitrogen gas ($N_2$-Flushing) while maintaining the broth temperatures of Samgyetang at 50 or 85. The residual oxygen content and oxygen proportion were increased in the order of $N_2$-Flushing