Triyannanto Endy, Lee Jin Ho, Lee Keun Taik
Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea.
Korean J Food Sci Anim Resour. 2014;34(5):683-91. doi: 10.5851/kosfa.2014.34.5.683. Epub 2014 Oct 31.
The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at 25℃ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE L* values for the porridge. The CIE L* values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.
研究了不同浓度（0.1%、0.2%和0.3%，w/v）的蔗糖硬脂酸酯对即食参鸡汤在25℃下储存12个月期间理化特性的影响。在储存期间，添加蔗糖硬脂酸酯对参鸡汤的近似成分（包括肉、汤和粥）或粥的硬度和涂抹性没有显著影响，尽管它导致粥的CIE L值显著更高。添加蔗糖硬脂酸酯的参鸡汤粥的CIE L值在9个月前增加，而对照组在6个月前下降，此后两者的值变化不显著。与对照组相比，用蔗糖硬脂酸酯处理的参鸡汤鸡胸肉在3个月后多不饱和脂肪酸百分比更高，在6个月后单不饱和脂肪酸百分比更低（p<0.05），而不同蔗糖硬脂酸酯浓度之间未观察到显著差异（p>0.05）。与对照组相比，6个月后蔗糖硬脂酸酯浓度为0.2%或0.3%以及9个月后浓度为0.1%时的总体感官可接受性得分更高。
