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KMID : 1011620180340020155
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.155 ~ p.162
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Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang
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Kim Tae-Kyung
Ku Su-Kyung
Sung Jung-Min
Kim Young-Boong
Kim Hyun-Wook
Choi Yun-Sang
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Abstract
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Purpose: The aim of this study was to evaluate the quality characteristics of Samgyetang prepared using a combination of marination and superheated steam (SHS) process.
Methods: Quality characteristics of Samgyetang treated with marination and/or SHS process were investigated based on approximate compositions, pH, salt concentration, water holding capacity, color, cooking loss, shear force, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS) and sample is consist of control, T1 (only marination), T2 (only SHS), T3 (marinated before SHS), T4 (marinated after SHS).
Results: Moisture content, water holding capacity, and TBARS value were the highest in Samgyetang marinated before heated by SHS (p<0.05). Fat content, ash content, and pH of Samgyetang were not affected by marination and/or SHS process (p>0.05). Shear force and cooking loss were the lowest in Samgyetang marinated before heated by SHS (p<0.05).
Conclusion: This study showed that a combination of marination and superheated steam process could considerably improve the quality characteristics of Samgyetang.
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KEYWORD
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Samgyetang, marination, superheated steam, shear force, water holding capacity
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