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
Online-Zugang:	Volltext
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