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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0203    [Accepted] Published online August 3, 2019.
Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
Hae Seong Jeong1  , Dicky Tri Utama1  , Juntae Kim1  , Farouq Heidar Barido1  , Sung Ki Lee1,* 
Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
Correspondence:  Sung Ki Lee, Tel: +82-33-250-8646, Fax: +82-33-251-7719, Email: skilee@kangwon.ac.kr
Received: 12 March 2019   • Revised: 27 May 2019   • Accepted: 3 July 2019
Abstract
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 the possibility to be used 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.
Keywords: Chicken Soup; Consumer Acceptance; Hanhyup-3-ho; Ross, Hyline White; Product Diversification
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