Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

• 발행기관: 한국축산식품학회
• 저자명: Jae-Joon Lee Jisu Lee Jung-Seok Choi Jung-Heun Ha
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제3호, 684~698쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.05.01

국문 초록

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L* and increasing CIE a* before cooking and increasing CIE L* and CIE a* after cooking. CIE b* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

목차

Introduction

Materials and Methods

Results

Conclusion

키워드

Cissus quadrangularis Tteokgalbi physicochemical properties antioxidant capacities sensory attributes