Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Mannaji (Boiled Beef Down in Korean Soy Sauce) by Cooking Method during Storage Period

조리 방법에 따른 맛나지의 저장 기간별 품질 특성 변화

  • Kim, Ji-Na (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Young Hee (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Jin-Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration)
  • 김지나 (농촌진흥청 국립농업과학원) ;
  • 박영희 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 이진영 (농촌진흥청 국립농업과학원) ;
  • 한귀정 (농촌진흥청 국립농업과학원)
  • Received : 2015.08.11
  • Accepted : 2015.10.12
  • Published : 2015.10.30
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Abstract

For development of food of Jong-ga (Jeonju Hakindang) and its commercialization, this study investigated physico-chemical properties and quality characteristics of Mannaji (boiled beef down in Korean soy sauce) prepared with conventional or pre-heating methods during storage period (0, 4, 8, 12, 16, and 20 weeks) at $4^{\circ}C$. As storage period passed, pH decreased in both conventional and pre-heating methods. Forchromaticity, brightness ($L^*$) significantly decreasedwhile redness ($a^*$) and yellowness ($b^*$) significantly increased during storage period. After 4 weeks of storage, hardness of Mannaji with conventional methods was higher compared to before storage. Thiobarbituric acid reactive substances (TBARS) of both conventional and pre-heating methods increased above 1.2 MDA mg/km, which is the acceptable criteria for intake. Although volatile basic nitrogen (VBN) values slightly increased in 4 weeks of storage, there were no significant differences in VBN and maintained food acceptable level until 20 weeks of storage. Sensory panelists showed preference for Mannaji with pre-heating methods compared to conventional methods.

Keywords

References

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