Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values
© Copyright 2020 Korean Society of Animal Science and Technology..
The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121°C) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:62 |
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| Enthalten in: |
Journal of animal science and technology - 62(2020), 5 vom: 01. Sept., Seite 713-729 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Kim, Juntae [VerfasserIn] |
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| Links: |
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| Themen: |
F0 value |
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| Anmerkungen: |
Date Revised 23.10.2020 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
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| doi: |
10.5187/jast.2020.62.5.713 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM316582050 |
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| 245 | 1 | 0 | |a Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values |
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| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © Copyright 2020 Korean Society of Animal Science and Technology. | ||
| 520 | |a The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121°C) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a F0 value | |
| 650 | 4 | |a Marination | |
| 650 | 4 | |a Samgyetang | |
| 650 | 4 | |a Soy sauce | |
| 650 | 4 | |a Volatile compounds | |
| 700 | 1 | |a Utama, Dicky Tri |e verfasserin |4 aut | |
| 700 | 1 | |a Jeong, Hae Seong |e verfasserin |4 aut | |
| 700 | 1 | |a Barido, Farouq Heidar |e verfasserin |4 aut | |
| 700 | 1 | |a Lee, Sung Ki |e verfasserin |4 aut | |
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