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Korean J Food Sci Anim Resour. 2018 Sep;38(4):737-748. doi: 10.5851/kosfa.2018.e12. Epub 2018 Sep 30.

Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder.

Author information

1
Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea.
2
Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
3
Dodram Pig Farmers Cooperative, Icheon 17405, Korea.
4
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.

Abstract

We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: OSP 0.15%+BFP 0.15%, and T6: OSP 0.3%+BFP 0.3%. The OSP was higher in both polyphenol and flavonoid contents compared to BFP (p<0.05). The moisture and ash contents of all Tteokgalbi samples with a large amount of added natural antioxidant powder (0.6%) were higher than those with small amounts of added antioxidant (0.3%). The cooking loss and water holding capacity were outstanding in the T2 treatment compared to the others (p<0.05). The lightness, redness, and yellowness values were reduced on the addition of 0.6% antioxidant powder (p<0.05). The springiness and cohesiveness values of the Tteokgalbi samples were higher for the 0.3% addition than the control and 0.6% addition (p<0.05). The Tteokgalbi samples with natural antioxidants showed similar sensory attribute scores compared to the control. The pH values reduced as the BFP increased (p<0.05), and the total microbial count increased after OSP addition. The 2-thiobarbituric acid reactive substance values of the samples treated with OSP were significantly lower than the control after day 10 (p<0.05). As a result, the addition of OSP or BFP did not have a significant negative influence on the quality characteristics of Hanwoo Tteokgalbi. In particular, the addition of 0.6% OSP was effective in increasing water retentivity and inhibiting lipid oxidation.

KEYWORDS:

Hanwoo beef; Tteokgalbi; black currant powder; natural antioxidant; onion skin powder

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