Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder

병풀분말을 첨가한 염소고기 떡갈비의 품질특성

  • Jeong Ah Lee (Department of Animal Resources Science, Kongju National University) ;
  • Soo-Hyun Cho (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Hyoun-Wook Kim (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Yunseok Kim (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • In-Seon Bae (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
  • 이정아 (공주대학교 동물자원학과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김윤석 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김현욱 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 배인선 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2023.09.15
  • Accepted : 2023.10.04
  • Published : 2023.10.31
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Abstract

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.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(과제번호: PJ016217)과 2023년도 농촌진흥청 국립축산과학원 학·연협동연구 과정 지원사업에 의해 이루어졌으며, 이에 감사드립니다.

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