• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.509-520
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• 2016

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.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.323-333
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• 2012

This study aimed at helping to raise the reputation of Tteokgalbi for tourists visiting Damyang by studying the plating of Tteokgalbi. For 15 representative restaurants selling Tteokgalbi, we investigated the balance, blank, and proportions through studying the shape, material, and size of the dishes, and the number, shape, and garnish of one serving size of Teokgalbi. The results of our study suggested that round dishes (7 restaurants) and elliptical dishes (6 restaurants) similar to the shape of Teokgalbi are mainly used. For 13 out of 15 restaurants, the dishes were mainly casting pans in order to serve Tteokgalbi warm. The diameters of round dishes were 230 mm (3 restaurants), 265 mm (2 restaurants), and 300 mm (2 restaurants), and the elliptical dishes mostly had widths of 150 mm and lengths of 240 mm. The color of the dishes was N2-N3, similar to black, and N1, black of pale colors, because the dishes were mainly casting pans. The number of Teokgalbi per serving size was 3 in 12 restaurants. whole sesame was used most (7 restaurants) as a garnish. The results suggested that the color of the dishes and garnish could not imbue much distinction in the color of Tteokgalbi. In other words, Tteokgalbi is now served without consideration of the color, shape, size, or material of Tteokgalbi. The size of Tteokgalbi should be decided with consideration for the size of the dish and the amount of one serving size, and it is necessary to keep studying the process of making and garnish of Tteokgalbi.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.