- Volume 33 Issue 1
DOI QR Code
Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
- Jeong, Hae Seong (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
- Utama, Dicky Tri (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
- Kim, Juntae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
- Barido, Farouq Heidar (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
- Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
- Received : 2019.03.12
- Accepted : 2019.07.03
- Published : 2020.01.01
Objective: The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross×Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.
Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry
- Lee JH, Lee JH, Lee KT. Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature. J Korean Soc Food Preserv 2014;21:491-9. https://doi.org/10.11002/kjfp.2014.21.4.491 https://doi.org/10.11002/kjfp.2014.21.4.491
- Korea Agro-Fisheries and Food Trade Corporation. Samgyetang report for China [Internet]. Korea Agro-Fisheries and Food Trade Corporation; 2018 [cited 2018 December 18]. Available from: http://www.kati.net/
- Kim S, Lee K, Lee Y. Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea. Food Qual Prefer 2018;66:44-51. https://doi.org/10.1016/j.foodqual.2018.01.004 https://doi.org/10.1016/j.foodqual.2018.01.004
- Cho JH, Um JS, Yu MS, Paik IK. Effect of ME and crude protein content of diet on the performance and production cost of white semibroiler chickens. Korean J Poult Sci 2007;34:53-6. https://doi.org/10.5536/KJPS.2007.34.1.053 https://doi.org/10.5536/KJPS.2007.34.1.053
- Park MN, Hong EC, Kang BS, Hwangbo J, Kim HK. Performance and meat quality of three-crossbreed Korean native chickens (KNC). Korean J Poult Sci 2011;38:293-304. https://doi.org/10.5536/KJPS.2011.38.4.293 https://doi.org/10.5536/KJPS.2011.38.4.293
- Sang BD, Kong HS, Kim HK, et al. Estimation of genetic parameters for economic traits in Korean native chickens. Asian-Australas J Anim Sci 2006;19:319-23. https://doi.org/10.5713/ajas.2006.319 https://doi.org/10.5713/ajas.2006.319
- Wattanachant S, Benjakul S, Ledward DA. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult Sci 2004;83:123-8. https://doi.org/10.1093/ps/83.1.123 https://doi.org/10.1093/ps/83.1.123
- Jeon HJ, Choe JH, Jung YK, Kruk ZA, Lim DG, Jo C. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Korean J Food Sci An 2010;30:171-8. https://doi.org/10.5851/kosfa.2010.30.2.171 https://doi.org/10.5851/kosfa.2010.30.2.171
- Jayasena DD, Jung S, Kim HJ, et al. Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian-Australas J Anim Sci 2013;26:1038-46. https://doi.org/10.5713/ajas.2012. 12684 https://doi.org/10.5713/ajas.2012.12684
- Jin SK, Kim IS, Jung HJ, Kim DH, Choi YJ, Hur SJ. The development of sausage including meat from spent laying hen surimi. Poult Sci 2007;86:2676-84. https://doi.org/10.3382/ps.2006-00451 https://doi.org/10.3382/ps.2006-00451
- Lee SK, Kang SM, Lee IS, et al. Manufacture of spent layer chicken meat products by natural freeze-drying during winter. Korean J Food Sci Anim Resour 2010;30:277-85. https://doi.org/10.5851/kosfa.2010.30.2.277 https://doi.org/10.5851/kosfa.2010.30.2.277
- Kim YJ. The study on the quality of sausage manufactured with different mixture ratios of spent laying hen and pork meat. Korean J Poult Sci 2014;41:271-7. https://doi.org/10.5536/KJPS.2014.41.4.271 https://doi.org/10.5536/KJPS.2014.41.4.271
- Baek KH, Utama DT, Lee SG, An BK, Lee SK. Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat. Asian-Australas J Anim Sci 2016;29:865-71. https://doi.org/10.5713/ajas.15.1050 https://doi.org/10.5713/ajas.15.1050
- Latimer GW. AOAC International. Official methods of analysis of AOAC International. 19th ed. Gaithersburg, MD, USA: AOAC International; 2012.
- Palka K, Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 1999;51:237-43. https://doi.org/10.1016/S0309-1740(98)00119-3 https://doi.org/10.1016/S0309-1740(98)00119-3
- Liu A, Nishimura T, Takahashi K. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci 1996;43:43-9. https://doi.org/10.1016/0309-1740(95)00065-8 https://doi.org/10.1016/0309-1740(95)00065-8
- Kristensen L, Purslow PP. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci 2001;58:17-23. https://doi.org/10.1016/S0309-1740(00)00125-X https://doi.org/10.1016/S0309-1740(00)00125-X
- Utama DT, Lee CW, Park YS, Jang A, Lee SK. Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef. Asian-Australas J Anim Sci 2018;31:1500-6. https://doi.org/10.5713/ajas.17.0902 https://doi.org/10.5713/ajas.17.0902
- Folch J, Lees M, Sloaney Stanley GH. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 1957;226:497-509.
- Jeon KH, Hwang YS, Kim YB, et al. Physico-chemical characteristics evaluation of spent hen and broiler. Korean J Food Nutr 2015;28:527-32. https://doi.org/10.9799/ksfan.2015.28.4.527 https://doi.org/10.9799/ksfan.2015.28.4.527
- Sung SK, Yang TM, Kwon YJ, Choi JD, Kim DG. The quality characteristics of Korean native chicken by the age. Korean J Anim Sci 2000;42:693-702.
- Kim BC, Park GB, Sung SK, et al. The science of muscle foods. Seoul, Korea: Sun Jin Mun Hwa Sa; 1998.
- Nakamura R, Sekoguchi S, Sato Y. The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages. Poult Sci 1975;54:1604-12. https://doi.org/10.3382/ps.0541604 https://doi.org/10.3382/ps.0541604
- Kong F, Tang J, Lin M, Rasco B. Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure. LWT-Food Sci Technol 2008;41:1210-22. https://doi.org/10.1016/j.lwt.2007.07.020 https://doi.org/10.1016/j.lwt.2007.07.020
- Jandacek RJ. Linoleic acid: a nutritional quandary. Healthcare 2017;5:25. https://doi.org/10.3390/healthcare5020025 https://doi.org/10.3390/healthcare5020025
- Lee KH, Kim HJ, Lee HJ, Kang MG, Jo C. A study on components related to flavor and taste in commercial broiler and Korean native chicken meat. Korean J Food Preserv 2012;19:385-92. https://doi.org/10.11002/kjfp.2012.19.3.385 https://doi.org/10.11002/kjfp.2012.19.3.385
- Brunton NP, Cronin DA, Monahan FJ. Volatile components associated with freshly cooked and oxidized off‐flavours in turkey breast meat. Flavour Fragr J 2002;17:327-34. https://doi.org/10.1002/ffj.1087 https://doi.org/10.1002/ffj.1087
- Elmore JS, Mottram DS, Enser M, Wood JD. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J Agric Food Chem 1999;47:1619-25. https://doi.org/10.1021/jf980718m https://doi.org/10.1021/jf980718m