Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect of Jujubi, Ginseng and Garlic on the TBA value and microbial count of Samgaetang during Refrigerated Storage

대추, 마늘, 수삼이 냉장 저장한 삼계탕의 산패와 미생물증식에 미치는 영향

  • 박옥주 (경희대학교 식품영양학과) ;
  • 김나영 (경희대학교 식품영양학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Published : 2003.10.01
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Abstract

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

Keywords

References

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