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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature

F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성

  • Lee, Jin Hwan (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Lee, Jin Ho (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 이진환 (강릉원주대학교 식품가공유통학과) ;
  • 이진호 (강릉원주대학교 식품가공유통학과) ;
  • 이근택 (강릉원주대학교 식품가공유통학과)
  • Received : 2014.05.12
  • Accepted : 2014.08.04
  • Published : 2014.08.30

Abstract

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

Acknowledgement

Supported by : 농림수산식품부

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