ArticleAnimal bioscience2022
Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract.
Article in Animal bioscience, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 10 citations in OpenAlex.
- Evaluating pellet and mash rumen protected soybean groat on nutrient digestibility, animal performance, carcass characteristics, and meat quality of fat-tailed sheep.Veterinary world · 2025Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.Foods (Basel, Switzerland) · 2024Article
- Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.Molecules (Basel, Switzerland) · 2024Article
- Study on the reduction of heterocyclic amines by marinated natural materials in pork belly.Journal of animal science and technology · 2022Article
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
Abstract
objectiveThis study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes.
methodsFour different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1°C, 1.5 kgf/cm2 for 1 h.
resultsThe BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umamirelated nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang.
conclusionTaken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.
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