EFFECTS OF EMULSIFIERS, PRECOOKING AND WASHINGTREATMENTS ON THE QUALITY OF RETORTED GINSENGCHICKEN SOUP

摘要

To improve the quality of retorted ginseng chicken soup (samgyetang), the effectsof three different treatments, including emulsifier addition (T1), emulsifieraddition/precooking (T2) and emulsifier addition/precooking/washing (T3), wereinvestigated. T2 and T3 treatments showed a better quality with significantdiminutive effect (P < 0.05) on the fat content of breast meat (11.29 and 19.35%,respectively) as well as broth (29.69 and 45.31%, respectively) compared with thatof the control. The CIE L* values of the breast meat significantly increased,whereas CIE a* and b* values of porridge and broth decreased compared withthose of the control (P < 0.05). Furthermore, all treatments significantly resultedin smaller fat droplet particles on the broth and increased the pH values of allbreast meat, porridge and broth samples (P < 0.05). Based on the overall acceptabilityresults from the sensory evaluation, T2 was identified as the best method toimprove the quality of samgyetang.