• 한국축산식품학회지
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• 제37권6호
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• 한국축산식품학회지
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• 제35권4호
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• pp.494-501
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• 2015

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduce fat contents in breast and leg meats by 8.5-11.7％ and 10.0-11.0％ compared to the control, even though there were no significant differences among treatments (p>0.05). The L* and b* values of breast and leg meats treated with the higher temperature and longer time conditions were significantly higher than the control (p<0.05), while a* values tended to decrease despite of not to a significant extent (p>0.05). Moreover, apparent viscosity and water soluble protein showed insignificant differences (p>0.05) among the samples as a result of the retorting process, which might have more negative influences on the quality. T2 samples obtained significantly the highest average Quantitative Descriptive Analysis (QDA) score and transmittance value, representing the most clear broth among the samples, compared to the control. On the other hand, T3 showed the highest cooking loss among the treatments and the lowest QDA scores among the samples. In conclusion, pre-cooking treatment prior to retorting in manufacturing Samgyetang is a plausible way to reduce its fat content. A pre-cooking condition at either 65℃ for 30 min, or 90℃ for 10 min are recommended for producing Samgyetang with optimum quality.

• 한국축산식품학회지
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• 제40권5호
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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.

• Animal Bioscience
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• 제35권7호
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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.

• 한국포장학회지
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• 제15권2호
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• pp.49-54
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• 2009

레토르트 삼계탕은 장기간 저장되는 제품이므로 포장 불량률을 가능한 한 최소화하는 것이 품질 안전과 소비자 식중독 문제를 방지하기 위해서 중요한 사안이다. 따라서 업계에서는 현행 사용되는 삼계탕용 포장재를 이용하여 저장 시험을 병행하되 기존 포장재의 물성을 표준화하고, 아울러 포장작업시 가능한 한 포장내 잔존산소량이 낮게 유지되는 포장방법을 동원하고, 봉함부위가 오염되지 않도록 유의하며 멸균 후 열봉함강도가 낮아지는 것을 감안하여 포장재 스펙을 결정하는 방안이 강구되어져야 할 것이다. 이를 위해서는 가능한 한 포장내 잔존산소량을 줄이기 위하여 포장내 headspace를 줄이거나 질소 등 비활성기체를 주입 후 포장하는 것이 바람직하겠다. 그러나 현행 업계에서 삼계탕을 질소치환포장하는 것이 공정의 속도와 운용비용 등을 고려할 때 쉽지 않을 것으로 판단된다. 따라서 삼계탕 포장시 육수의 충진온도는 최소한 85이상 가열된 상태로 주입하고, 주입시 열봉함부위가 오염되지 않도록 유의하며, 필요하면 guide bar등과 같은 보조 장치를 설치하거나 파우치 밀봉 전 headspace를 압착하는 기술, 그리고 파우치 하부의 유사핀홀 현상을 방지하기 위한 보호대를 설치하여 육수를 충진하는 기술 등을 적용하는 것이 바람직할 것으로 사료된다. 그리고 멸균 처리 후 봉함강도가 감소하는 만큼 이를 감안하여 포장재의 선택과 포장작업이 이루어져야 할 것으로 판단된다.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.696-702
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• 2012

우리의 고유 음식인 삼계탕에 우수한 기능성을 가지고 있는 한약재를 부재료로 사용하여 기호성과 기능성을 고려한 한방 삼계탕의 최적 혼합 비율을 탐색하기 위하여, 한방 삼계탕의 부재료인 작약, 더덕, 황금의 혼합비를 달리하여 제조한 한방 삼계탕의 제조 및 품질특성을 조사하였다. 삼계탕 육수의 pH는 작약이 함량이 증가할수록 감소하는 경향이 나타났으며, 당도는 더덕의 함량이 높은 삼계탕에서 높은 경향을 보였다. 명도와 황색도는 황금의 함량이 많은 삼계탕에서 높은 값을 보였으며, 적색도는 더덕의 함량이 증가 할수록 증가하는 경향이 나타났다. 관능검사 결과 전체적으로 황금 함량이 높은 한방 삼계탕에서 색, 맛, 향미, 전체적인 기호도가 높은 결과를 보였다. 한방 삼계탕의 부재료인 한약재의 혼합 비율이 황금 12 g, 작약 8 g, 더덕 4 g, 오미자 6 g, 삽주 4 g, 감초 2 g, 대추 4 g에서 가장 높은 기호도를 보였다.

• 한국식품조리과학회지
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• 제30권2호
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• pp.183-192
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• 2014

본 연구는 냉장 유통이 가능한 삼계탕을 생산하기 위해 새로운 가공 기술인 SHS 조리와 HPP 처리를 적용하여 냉장온도(5, 10, $15^{\circ}C$)에서 15일간 저장하면서 그 품질 변화를 살펴보았다. 기호도 조사를 통해 SHS 조리가 일반조리에 비해 높은 기호도를 보였으며, 조직감 측정결과 일반조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 지방의 산화반응을 억제하며 총균수의 증가폭도 일반 조리구에 비해 적어 위생적으로 안전한 것을 알 수 있었고, 저장 기간 동안 pH의 변화는 크게 나타나지 않았다. 이상의 결과를 종합해 볼 때 높은 기호도와 함께 위생적으로 안전한 삼계탕 제품을 제조하기 위해 SHS 조리법과 HHP처리를 적용할 수 있을 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권1호
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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.

• 한국축산식품학회지
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• 제41권6호
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• 동아시아식생활학회지
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• 제20권5호
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• pp.785-793
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• 2010

This study aimed to identify particular foods that would be most appropriate as representatives foods of Daejeon, as well as the key factors affecting the branding of image of those foods. To achieve these aims we carried out a survey amongst 1,600 citizens and visitors. The Daejeon representative foods were determined to be Gujeuk Dotorimuk (Gu-jeuk acorn jelly), Hanbat Seolleongtang, Dolsotbap (stone pot mixed rice), Sutgol naengmyeon (Sutgol Cold Noodles), Daecheongho Minmulmaeuntang (Daecheong lake freshwater spicy fish soup) and Samgyetang (casserole of spatchcock with ginseng). These six dishes were designated as representative foods in 2001. Findings from the survey indicated the lowest level of brand! dish awareness was 11.6% generally and the top two preferences for the representative foods were ranked as, Samgyetang (24.8%) and Dolsotbap (23.6%). According to an awareness survey age differences played a significant role. Adults displayed a much higher awareness than younger generations. The survey also found that Daejeon city was strongly associated with images of science and technology, particularly areas such as Expo and the Daedeok Valley. This study's results suggests that developing a menu and marketing strategy based upon associated regional images may increase awareness for local foods among young consumers.