Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup

Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup

To improve the quality of retorted ginseng chicken soup (samgyetang), the effects of three different treatments, including emulsifier addition (T1), emulsifier addition/precooking (T2) and emulsifier addition/precooking/washing (T3), were investigated. T2 and T3 treatments showed a better quality wi...

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Veröffentlicht in:Journal of food processing and preservation 2015-12, Vol.39 (6), p.1770-1777
Hauptverfasser: Triyannanto, Endy, Lee, Keun T
Format: Artikel
Sprache:eng
Schlagworte:
Breast
breast meat
Broths
chickens
Droplets
Emulsifiers
flavor
Flavours
lipid content
Meat
Panax
Porridge
precooking
sensory evaluation
Soups
washing
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Zusammenfassung:To improve the quality of retorted ginseng chicken soup (samgyetang), the effects of three different treatments, including emulsifier addition (T1), emulsifier addition/precooking (T2) and emulsifier addition/precooking/washing (T3), were investigated. T2 and T3 treatments showed a better quality with significant diminutive effect (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12409