The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder

로즈마리 추출분말을 첨가한 돈육 떡갈비의 품질 및 저장특성

  • Received : 2016.08.08
  • Accepted : 2016.08.23
  • Published : 2016.08.31
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Abstract

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

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References

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