Chung Yoon-Kyung, Choi Jung-Seok, Yu Sung-Beom, Choi Yang-Il
Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea.
Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Korean J Food Sci Anim Resour. 2018 Sep;38(4):737-748. doi: 10.5851/kosfa.2018.e12. Epub 2018 Sep 30.
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.
我们评估了用洋葱皮粉（OSP）和黑加仑果粉（BFP）处理的韩牛烤肉饼的理化特性和储存特性。实验设计包括七种处理：对照组（抗坏血酸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%，以及T6：OSP 0.3%+BFP 0.3%。与BFP相比，OSP的多酚和黄酮含量更高（p<0.05）。添加大量天然抗氧化剂粉末（0.6%）的所有烤肉饼样品的水分和灰分含量高于添加少量抗氧化剂（0.3%）的样品。与其他处理相比，T2处理的烹饪损失和持水能力更为突出（p<0.05）。添加0.6%抗氧化剂粉末后，亮度、红色度和黄色度值降低（p<0.05）。烤肉饼样品添加0.3%时的弹性和内聚性值高于对照组和添加0.6%时（p<0.05）。与对照组相比，添加天然抗氧化剂的烤肉饼样品的感官属性得分相似。pH值随着BFP含量的增加而降低（p<0.05），添加OSP后总微生物数量增加。在第10天后，用OSP处理的样品的硫代巴比妥酸反应物值显著低于对照组（p<0.05）。结果，添加OSP或BFP对韩牛烤肉饼的品质特性没有显著负面影响。特别是，添加0.6%的OSP在提高保水性和抑制脂质氧化方面有效。
