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KMID : 1011620140300020183
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 2 p.183 ~ p.192
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A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure
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서상희:Seo Sang-Hee
김은미:Kim Eun-Mi/김영붕:Kim Young-Boong/조은경:Cho Eun-Kyung/우현정:Woo Hyun-Jung
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Abstract
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This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the 2nd SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.
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KEYWORD
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superheated steam cooking (SHS), high hydrostatic pressure process (HHP), Samgyetang
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