This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the color and lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler was chopped and added with 4% of distilled water (control) and AGE, respectively, and then stored at 4±0.2℃ for 8 days. The commercial garlic was aged for the relatively short time (40-90℃/300 hr →natural dryness/40 hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-added chicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIE color values, AGE-added chicken showed lower L* and higher b*, C* and Ho values than those of control during storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability and change to dark color.