ArticleFood science of animal resources2021
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang).
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 14 citations in OpenAlex.
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- Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage.Food science of animal resources · 2023Article
- Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract.Animal bioscience · 2022Article
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- Effects of Different Levels of Garlic Straw Powder on Growth Performance, Meat Quality, Antioxidant and Intestinal Mucosal Morphology of Yellow-Feathered Broilers.Frontiers in physiology · 2022Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.
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