Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila extracts on quality characteristics and storage stability of sous-vide cooked chicken breasts

Boin Lee1, Chun Ho Park2,3, Jae Yeong Kim1, Hyeonbin O2, Dasol Kim2, Dong Kook Cho2,4, Young Soon Kim2, Young Min Choi1,*
Author Information & Copyright
1Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangjusi 37224, Korea.
2Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.
3Department of Hotel and Food Service Culinary Art, Daejeon Health Institute of Technology, Daejeon 34504, Korea.
4Department of Culinary, Hotel Lotte Co. Ltd., Seoul 04533, Korea.
*Corresponding Author: Young Min Choi, Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangjusi 37224, Korea. Phone: +82-54-530-1232. E-mail:

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 05, 2021 ; Revised: Apr 14, 2021 ; Accepted: Apr 29, 2021

Published Online: May 17, 2021


This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On d 14 of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

Keywords: Sous-vide cooking; Herbal medicinal extracts; Quality characteristics; Storage stability; Chicken breasts

Change of publication charge

As day of June 1, 2021 (based on date of article submission), article processing charges (APC) will be applied to papers accepted after peer review as follows:

Author APC Remark
Member 1,000,000 KR won First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea 1,200,000 KR won
Other countries except Korea 500 US $ Affiliation of corresponding author

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