[논문]병풀분말을 첨가한 염소고기 떡갈비의 품질특성

이정아; 조수현; 김윤석; 김현욱; 배인선

doi:10.7318/kjfc/2023.38.5.336

병풀분말을 첨가한 염소고기 떡갈비의 품질특성
Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.5, 2023년, pp.336 - 344

이정아 (공주대학교 동물자원학과) , 조수현 (농촌진흥청 국립축산과학원 축산물이용과) , 김윤석 (농촌진흥청 국립축산과학원 축산물이용과) , 김현욱 (농촌진흥청 국립축산과학원 축산물이용과) , 배인선 (농촌진흥청 국립축산과학원 축산물이용과)

Abstract ▼ AI-Helper

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

주제어

표/그림 (7)

표 Formulation of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder
표 Proximate composition of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder
표 pH, color of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder
그림 Water holding capacity and cooking yield of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder. ^a-d,A-DMean in the same color bars with different letters are significantly different (p<0.05).
그림 Diameter and thickness reduction ratio of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder. ^a-c,A,BMean in the same color bars with different letters are significantly different (p<0.05).
표 Texture profile analysis of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder
표 TBARS, VBN of goat meat Tteokgalbi formulated with various levels of Centella asiatica powder during storage

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저자의 다른 논문 :

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