Advanced SearchSearch Tips
Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang
Triyannanto, Endy; Lee, Keun Taik;
  PDF(new window)
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.
Samgyetang;ready-to-eat;pre-cooking condition;quality characteristic;
 Cited by
Ames, J. M. (1998) Applications of the maillard reaction in the food industry. Food Chem. 62, 431-439. crossref(new window)

AOAC (2007) Official Methods of Analysis. 18th ed, Association of Official Analytical Chemists, Washington, DC.

Aramwit, P., Bang, N., and Srichana, T. (2010) The properties and stability of anthocyanins in mulberry fruits. Food Res. Int. 43, 1093-1097. crossref(new window)

Awonorin, S. O., Ayoade, J. A., Bamiro, F. O., and Oyewole, L. O. (1995) Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal. LWT-Food Sci. Technol. 28, 129-134. crossref(new window)

Bradford, M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248-254. crossref(new window)

Chung, S. I., Kim, S. Y., Nam, Y. J., and Kang, M. Y. (2010) Development of surimi gel from king oyster mushroom and cuttlefish meat paste. Food Sci. Biotechnol. 19, 51-56. crossref(new window)

Ishiwatari, N., Fukuoka, M., and Sakai, N. (2013) Effect of protein denaturation degree on texture and water state of cooked meat. J. Food Eng. 117, 361-369. crossref(new window)

Jang, D. H. and Lee, K. T. (2012) Quality changes of ready-to-eat ginseng chicken porridge during storage at 25℃. Meat Sci. 92, 469-473. crossref(new window)

KMTA (2013) The Meat Trade Journal. 209, pp. 36.

Larick, D. K. and Turner, B. E. (1992) Aseptic processing of beef particulates: Flavor development/stability and texture. J. Food Sci. 57, 1046-1050. crossref(new window)

Lawrie, R. A. (1994) Meat science. 6th ed, Woodhead Publishing Ltd., Cambrige, pp. 107-213.

Liu, S. C., Yang, D. J., Jin, S. Y., Hsu, C. H., and Chen, S. L. (2008) Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chem. 108, 533-541. crossref(new window)

Manheem, K., Benjakul, S., Kijroongrojana, K., Faithong, N., and Visessanguan, W. (2013) Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage. Intern. Aquat. Res. 5, 1-11. crossref(new window)

Martin, N. B. P. A. and Mela, D. J. (1994) Perception of taste and viscosity of oil-in-water and water-in-oil emulsions. J Food Sci. 59, 1318-1321. crossref(new window)

Muhlisin, Kang, S. M., Choi, W. H., Lee, K. T., Cheong, S. H., and Lee, S. K. (2013) The effect of modified atmosphere packaging and addition of rosemary extract, sodium acetate and calcium lactate mixture on the quality of pre-cooked hamburger patties during refrigerated storage. Asian Australas. J. Anim. Sci. 26, 134-142. crossref(new window)

Murcia, M. A., Martýìnez-Tomé, M., Nicolás, M. C., and Vera, A. M. (2003) Extending the shelf-life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging. Food Microbiol. 20, 671-679. crossref(new window)

Muyonga, J. H., Andabati, B., and Ssepuuya, G. (2014) Effect of heat processing on selected grain amaranth physicochemical properties. Food Sci. Nutr. 2, 9-16. crossref(new window)

Nathakaranakule, A., Kraiwanichkul, W., and Soponronnarit, S. (2007) Comparative study of different combined superheated-steam drying techniques for chicken meat. J. Food Eng. 80, 1023-1030. crossref(new window)

Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53, 189-194. crossref(new window)

Piette, G., Hundt, M., Jacques, L., and Lapointe, M. (2001) Influence of extraction temperature on amounts and quality of rendered chicken fat recovered from ground or homogenized skin. Poultry Sci. 80, 496-500. crossref(new window)

Stone, H. and Sidel, J. L. (1985) Sensory Evaluation Practices. Academic Press, London, pp. 311.

Suzuki, H. and Rhim, J. H. (2000) Effect of samgyetang feeding on plasma lipids, glucose, glycolisated hemoglobin, and stress-induced gastric ulcers in mice. Nutr. Res. 20, 575-584. crossref(new window)

Tornberg, E. (2005) Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Sci. 70, 493-508. crossref(new window)

Voller-Reasonover, L., Han, I., Acton, J., Titus, T., Bridges, W., and Dawson, P. (1997) High temperature processing effects on the properties of fowl meat gels. Poultry Sci. 76, 774-779. crossref(new window)

Wattanachant, S. (2008) Factors affecting the quality characteristics of Thai indigenous chicken meat. Suranaree J. Sci. Technol. 15, 317-322.

Wattanachant, S., Benjakul, S., and Ledward, D. (2004) Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Sci. 83, 123-128. crossref(new window)

Wattanachant, S., Benjakul, S., and Ledward, D. A. (2005) Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem. 93, 337-348. crossref(new window)

Young, O. A. and West, J. (2001) Meat color. In: Meat science and applications. Hui, Y. H. and Nip, W. K. (eds) Marcel Dekker Inc, New York, pp. 65-70.