레토르트 삼계탕의 F0값 수준에 따른 품질 차이
Quality differences of retorted Samgyetangs as affected by F0-value levels
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초록
This study was conducted to determine the F0-values of a retort machine at different locations and to evaluate the effects of these F0-values on various quality characteristics of retorted Samgyetang samples. Samples were divided into three groups based on F0-values-T1, 10~20; T2, 20~30; T3, >30. Mineral content in Samgyetang broth and breast meat mostly increased with increasing F0-values. In general, the free amino acid values, hardness, and springiness, except for bone springiness, of Samgyetang decreased significantly at higher F0-values. Protein content of meat and broth of the treated samples were significantly lower than that of the control. An increase in the digestion rate of meat and porridge, as well as the turbidity of the broth was observed in most of the treated samples with increasing F0-values. With increasing F0-values, the L* and b* values of meat and the b* values of broth tended to increase, while the a* value of broth increased significantly. Electronic nose analysis revealed different flavor patterns for samples treated at different F0-values. For sensory traits, samples treated with higher F0-values tended to receive lower evaluations. Particularly, the color and texture of T3 samples were lower than those of T1 and T2 samples. In conclusion, to improve the quality of Samgyetang, the efficiency and optimization of retort machines as well as the standardization of sterilization techniques are needed.
Abstract
This study was conducted to determine the F0-values of a retort machine at different locations and to evaluate the effects of these F0-values on various quality characteristics of retorted Samgyetang samples. Samples were divided into three groups based on F0-values-T1, 10~20; T2, 20~30; T3, >30. Mineral content in Samgyetang broth and breast meat mostly increased with increasing F0-values. In general, the free amino acid values, hardness, and springiness, except for bone springiness, of Samgyetang decreased significantly at higher F0-values. Protein content of meat and broth of the treated samples were significantly lower than that of the control. An increase in the digestion rate of meat and porridge, as well as the turbidity of the broth was observed in most of the treated samples with increasing F0-values. With increasing F0-values, the L* and b* values of meat and the b* values of broth tended to increase, while the a* value of broth increased significantly. Electronic nose analysis revealed different flavor patterns for samples treated at different F0-values. For sensory traits, samples treated with higher F0-values tended to receive lower evaluations. Particularly, the color and texture of T3 samples were lower than those of T1 and T2 samples. In conclusion, to improve the quality of Samgyetang, the efficiency and optimization of retort machines as well as the standardization of sterilization techniques are needed.
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