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


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.


Supported by : 농림수산식품부


  1. Heiss R, Eichner K (1984) Preservation of foodstuffs. Springer Verlag, Berlin, Germany, p 186-187
  2. Nair M, Girija S (1994) Fish canning–Need for innovation in packaging. Fisheries World, 4, 22-24
  3. Dileep AO, Sudhakara NS (2007) Retortable pouch packaging of deep-sea shrimp (Aristeus alcocki) in curry and quality evaluation during storage. Korean J Food Sci Technol, 44, 90-93
  4. Korean Meat Trade Association (2013) The Meat Trade Journal, 209, p 36
  5. National Veterinary Research and Quarantine Service (2012) Standards of Processing and Ingredients of Livestock Products. p 1-15
  6. Lee JH, Lee KT (2009) Studies on the improvement of packaging retorted Samgyetang. Korean J Packaging Sci Technol, 15, 49-54
  7. Leistner L, Wirth F, Takacs J (1970) Classification of Canned Meat After Heat Treatment. Fleischwirtschaft, 50, 216-217
  8. Jay JM (1992) Modern Food Microbiology. Chapman & Hall, London, UK, p 347
  9. Jeon KH, Yoo IJ (1997) Effect of retorting conditions on the bone weakening of Samgyetang. Paper presented at 20th Annual Meeting of Korean Society for Food Science of Animal Resources, November 14, Seoul, Korea
  10. Oliver CN, Ahn B, Moerman EJ, Goldstein S, Stadman ER (1987) Age-related changes in oxidation proteins. J Biol Chem, 262, 5488-5491
  11. Choi JB, Chung HY, Kong WY, Moon TH (1996) Analysis of volatile components of a chicken model food system in retortable pouches. Food Sci Biotechnol, 28, 772-778
  12. Nitsch P, Vukovic I (2002) Quick determination of the F-value by using gaussian integration. Fleischwirtschaft, 11, 122-123
  13. Kohsaka K (1975) Freshness preservation of food and measurement. Food Ind, 18, 105-111
  14. Witte VC, Krause GF, Baile ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35, 352-358
  15. Honikel KO, Kim CJ, Hamm R (1986) Sarcomere shortening of prerigor muscles and influence on drip loss. Meat Sci, 16, 267-275
  16. Kim IS, Min JS, Lee SO, Park KS, Kim JW, Kim BH, Choe IS, Lee M (2001) The quality characteristics of imported and Korean chicken breast meats in Korean market. Korean J Food Sci Ani Resour, 21, 300-306
  17. Jang DH, Lee KT (2012a) Quality characteristics of retorted chicken breast products packaged in a multilayer barrier tray during chilled storage. Korean J Food Sci Ani Resour, 32, 483-490
  18. Jang DH, Lee KT (2012b) Quality changes of ready-to-eat ginseng chicken porridge during storage at $25{\circ}C$. Meat Sci, 92, 469-473
  19. Yoo IJ, Jeon HK, Park WM, Choi SY (1998) Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgyetang. Korean J Food Sci Ani Resour, 19, 19-26
  20. Liu DC, Tsau RT, Lin YC, Jan SS, Tan FJ (2009) Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chem, 117, 106-113
  21. Mallick AK, Srinivasa Gopal TK, Ravishankar CN, Vijayan PK, Geethalakshmi V (2010) Changes in instrumental and sensory properties of indian white shrimp in curry medium during retort pouch processing at different F0 values. J Texture Studies, 41, 611-632
  22. Jin SK, Kim IS, Hah KH (2002) Changes of pH, drip loss and microbes for vacuum packaged exportation pork during cold storage. Korean J Food Sci Ani Resour, 22, 201-205
  23. Srikaeo K, Sopade PA (2010) Functional properties and starch digestibility of instant Jasmine rice porridges. Carbohydr Polym, 82, 952-957
  24. Kim YS, Jang MS (2003) The study of acceptance and physicochemical characteristics of beef consomme by boiling time. Korean J Soc Food Cookery Sci, 19, 271-279
  25. Choi SH, Cheigh CI, Chung MS (2013) Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology. Meat Sci, 94, 95-104
  26. Gopinath SP, Anthony MXK, Nagarajarao RC, Jaganath B, Krishnaswamy SGT (2007) Standardisation of process parameters for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans. Int J Food Sci Technol, 42, 1148-1155
  27. Bertak J A, Karahadian C (1995) Surimi-based imitation crab characteristics affected by heating method and end point temperature. J Food Sci, 60, 292-296
  28. Palka K, Daun H (1999) Changes in texture, cooking losses and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci, 51, 237-243
  29. Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J (2013) Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Sci, 93, 572-578
  30. Al-Masri MR, Al-Bachir M (2007) Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals. Bioresource Technol, 98, 1163-1166
  31. Dierick A, Vandekerckhove P, Demeyer D (1974) Changes in nonprotein nitrogen components during dry sausages ripening. J Food Sci, 39, 301-306
  32. Kim IS, Lee SO, Byun JS Kang JN, Min JS, Lee M (2000) Physicochemical, microbiological and sensory characteristics of frozen loins of han-woo and imported beef in Korean market, J Anim Sci Technol, 42, 117-124
  33. Cai J, Chenn Q, Wan X, Zhao J (2011) Determination of total volatile basic nitrogen (TVB-N) content and Warner-Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy. Food Chem, 126, 1354-1360
  34. Terasaki M, Kajikawa M, Fuiita E, Ishii K (1965) Studies on the flavor of meats. Part I. Formation and degradation of inosinic in meats. Agric Biol Chem, 29, 208-215
  35. Yang HS, Jeon JY, Choi YH, Joo ST, Park GB (2009) Effect of different packaging methods on the quality and storage characteristics of domestic broiler breast meat during cold storage. Korean J Poult Sci, 36, 69-75
  36. Stadtman ER, Oliver CN (1991) Metal-catalyzed oxidation of proteins. J Biol Chem, 266, 2005-2008
  37. Estevez M, Cava R (2004) Lipid and protein oxidation release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate. Meat Sci, 68, 551-558
  38. Demeyer D, Hooze J, Meadom H (1974) Specificity of lipolysis during dry sausage ripening. J Food Sci, 39, 293-296
  39. Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative quality and shelf life of meats. Meat Sci, 43, 111-123
  40. Brewer MS, Ikins WG, Harbers CAZ (1992) TBA values, sensory characteristics, and volatiles in ground pork during longterm frozen storage: Effects of packaging. J Food Sci, 57, 558-563
  41. Nam K, Ahn D (2003) Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poul Sci, 82, 1468-1474
  42. Kang SN, Jang A, Lee SO, Min JS, Lee M (2002) Effect of organic acid on value of VBN, TBARS, color and sensory property of pork meat. J Anim Sci Tec, 44, 443-452

Cited by

  1. Awareness and Sensory Properties of Samgyetang for Chinese vol.29, pp.3, 2016,
  2. Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang vol.34, pp.2, 2018,