병풀분말을 첨가한 염소고기 떡갈비의 품질특성

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 38권 / 5호
· 저자명 : 이정아, 조수현, 김윤석, 김현욱, 배인선

목차

I. 서 론
II. 연구내용 및 방법
1. 공시재료 및 염소고기 떡갈비 제조
2. 일반성분 함량 측정
3. pH 측정
4. 색도 측정
5. 보수력 측정
6. 가열수율 측정
7. 직경, 두께 감소율 측정
8. 조직감 측정
9. 지질산패도(Thiobarbituric acid reactive substance,TBARS) 측정
10. 휘발성 염기태질소(Volatile basic nitrogen, VBN) 함량측정
11. 통계분석
III. 결과 및 고찰
1. 일반성분 함량
2. pH 및 색도
3. 보수력 빛 가열수율
4. 직경감소율 및 두께감소율
5. 조직감
6. TBARS 및 VBN
IV. 요약 및 결론
감사의 글
Conflict of Interest

영어초록

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.

참고자료

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