Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical character-istics of ready-to-eat (RTE) Samgyetang were investigated during storage at 25°C 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 con-trol 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 mono-unsaturated fatty acid after 6 mon compared to the control (p0.05). The overall sensory acceptability scores were higher at sucrose stearateconcentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.