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Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup
Author(s) -
Triyannanto Endy,
Lee Keun T.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12409
Subject(s) - food science , flavor , chemistry , ginseng , chicken breast , medicine , alternative medicine , pathology
To improve the quality of retorted ginseng chicken soup ( samgyetang ), the effects of three different treatments, including emulsifier addition ( T 1), emulsifier addition/precooking ( T 2) and emulsifier addition/precooking/washing ( T 3), were investigated. T 2 and T 3 treatments showed a better quality with significant diminutive effect ( P < 0.05) on the fat content of breast meat (11.29 and 19.35%, respectively) as well as broth (29.69 and 45.31%, respectively) compared with that of the control. The CIE L * values of the breast meat significantly increased, whereas CIE a * and b * values of porridge and broth decreased compared with those of the control ( P < 0.05). Furthermore, all treatments significantly resulted in smaller fat droplet particles on the broth and increased the pH values of all breast meat, porridge and broth samples ( P < 0.05). Based on the overall acceptability results from the sensory evaluation, T 2 was identified as the best method to improve the quality of samgyetang . Practical Applications This research would have practical applications in the reduction of fat content in meat and broth of retorted soups like samgyetang . The results indicate that combination of emulsifiers and precooking could improve the quality of s amgyetang without sacrificing its flavor. In addition, emulsifier addition on this experiment produced smaller fat droplets compared with the control group. From this point of view, it is recommended to use emulsifiers and precooking combination treatment to decrease the fat content of the final product, increasing flavor and imparting small fat droplets of broth, which is favored by the consumers.