전통 약용식물을 첨가한 삼계탕의 품질 특성

Abstract

This study investigated the effect of traditional medicinal plants on the quality characteristics of <italic>Samgyetang</italic> breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, <italic>Platycodon grandiflorum</italic>, <italic>Salvia miltiorrhiza</italic>, <italic>Adenophora triphylla</italic>, and <italic>Allium hookeri</italic>. There was no significant difference (<italic>P</italic>&gt;0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of <italic>Samgyetang</italic> meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of <italic>Samgyetang</italic> meat and broth were significantly different (<italic>P</italic>&lt;0.05); the 2-thiobarbituric acid reactive substances and shear force of <italic>Samgyetang</italic> meat were significantly different (<italic>P</italic>&lt;0.05); and the pH, turbidity, and viscosity of <italic>Samgyetang</italic> broth were also significantly different (<italic>P</italic>&lt;0.05) with the addition of traditional medicinal plants. In the overall acceptability of <italic>Samgyetang</italic> meat, the addition of <italic>S. miltiorrhiza</italic> showed the highest score compared to that of other treatments (<italic>P</italic>&lt;0.05). Thus, the addition of traditional medicinal plants in the production of <italic>Samgyetang</italic> were found to affect the lipid rancidity beneficially with plant species when compared to <italic>Samgyetang</italic> with <italic>Panax ginseng</italic>. In conclusion, with the development of <italic>Samgyetang</italic> using <italic>S. miltiorrhiza</italic>, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.