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KMID : 1011620180340050476
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.476 ~ p.483
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Effects of Natural Antioxidants on Quality of Samgyetang Meat and Broth
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Kim Tae-Kyung
Hwang Ko-Eun
Choi Hee-Don
Sung Jung-Min
Jeon Ki-Hong
Kim Young-Boong
Choi Yun-Sang
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Abstract
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Purpose: This study was conducted to examine the effectiveness of natural materials at retarding lipid oxidation and improving the quality characteristics of Samgyetang meat and broth.
Methods: Quality characteristics of Samgyetang treated with ascorbic acid (T1) and natural materials (green tea, mugwort, saururus chinensis, and rosemary; T2, T3, T4, and T5, respectively) extracts were investigated based on approximate compositions, pH, salt concentration, water holding capacity, transmittance, viscosity, color, shear force, and 2-thiobarbituric acid reactive substances (TBARS)
Results: The pH values of treated meat and broth were significantly lower than those of the control (p<0.05). Water holding capacities of treated meat were significantly lower than that of the control (p<0.05), except for T1, T4 and T5. The transmittance of Samgyetang broth was the lowest in rosemary extract (p<0.05). The viscosity of broth with natural materials was significantly higher than that of the control (p<0.05), and the shear force of Samgyetang meat was highest in the control (p<0.05). The TBARS value of Samgyetang meat and broth was the highest in the control group (p<0.05).
Conclusions: The results of this study show that the addition of natural extract not only inhibits lipid oxidation, but also improves the eating quality of Samgyetang meat.
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KEYWORD
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Samgyetang, antioxidant, lipid oxidation, shear force, water holding capacity
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