[논문]볶은 마늘 분말을 첨가한 가정간편식(HMR)형 돈육 떡갈비의 품질 및 관능적 특성

정창환; 이솔희; 김학연

doi:10.9721/kjfst.2021.53.5.601

볶은 마늘 분말을 첨가한 가정간편식(HMR)형 돈육 떡갈비의 품질 및 관능적 특성
Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.601 - 606

정창환 (공주대학교 동물자원학과) , 이솔희 (공주대학교 동물자원학과) , 김학연 (공주대학교 동물자원학과)

초록
AI-Helper

본 연구에서는 볶은 마늘의 첨가 수준에 따른 가정간편식 돈육 떡갈비의 품질 및 관능적 특성을 분석하였다. 돈육 떡갈비 제조 시 볶은 마늘 분말의 첨가는 수분의 함량을 감소시키고 조단백질의 함량을 증가시켰다. 가열 전·후 명도는 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였고, 적색도와 황색도는 감소하였다. pH는 가열 후가 가열 전에 비하여 높은 값을 나타내었으며, 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였다. 가열 수율은 볶은 마늘 분말의 첨가량이 증가함에 따라 증가하는 긍정적인 결과를 보였다. 전자혀 측정 결과 볶은 마늘 분말을 첨가한 처리구가 대조구에 비해 짠맛, 신맛 그리고 감칠맛이 강하게 감지되었다. 관능평가 결과 flavor와 overall acceptability 항목에서 볶은 마늘 분말 3% 처리구가 가장 높은 평가를 받았다. 이상의 연구 결과를 토대로 볶은 마늘 분말을 3% 첨가하는 것이 품질적인 측면과 관능적으로 우수한 가정간편식 돈육 떡갈비를 제조할 수 있을 것으로 판단된다.

Abstract ▼ AI-Helper

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

주제어

표/그림 (7)

표 Table 1. Formulation of pork Tteokgalbi formulated with various levels of roasted garlic powder
표 Table 2. Proximate composition of pork Tteokgalbi formulated with various levels of roasted garlic powder
표 Table 3. Color of pork Tteokgalbi formulated with various levels of roasted garlic powder
그림 Fig. 1. Cooking yield of pork Tteokgalbi formulated with various levels of roasted garlic powder. Values are mean±SD. ^a,bMean in the same bar with different letters are significantly different (p<0.05).
그림 Fig. 2. (A) Changes in organoleptic characteristics of pork Tteokgalbi formulated with various levels of roasted garlic powder by electronic tongue. (B) Changes of intensity scale in organoleptic characteristics of pork Tteokgalbi formulated with various levels of roasted garlic powder by electronic tongue.
표 Table 4. pH of pork Tteokgalbi formulated with various levels of roasted garlic powder
표 Table 5. Sensory evaluation of pork Tteokgalbi formulated with various levels of roasted garlic powder³⁾

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동의어: Packet Collision Rate

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