마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향

Abstract

Purpose: The aim of this study was to evaluate the quality characteristics of Samgyetang prepared using a combination of marination and superheated steam (SHS) process. Methods: Quality characteristics of Samgyetang treated with marination and/or SHS process were investigated based on approximate compositions, pH, salt concentration, water holding capacity, color, cooking loss, shear force, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS) and sample is consist of control, T1 (only marination), T2 (only SHS), T3 (marinated before SHS), T4 (marinated after SHS). Results: Moisture content, water holding capacity, and TBARS value were the highest in Samgyetang marinated before heated by SHS (p<0.05). Fat content, ash content, and pH of Samgyetang were not affected by marination and/or SHS process (p>0.05). Shear force and cooking loss were the lowest in Samgyetang marinated before heated by SHS (p<0.05). Conclusion: This study showed that a combination of marination and superheated steam process could considerably improve the quality characteristics of Samgyetang.