추어를 첨가한 떡갈비의 개발 및 품질특성 = Development and Characterization of Tteokgalbi Supplemented with Mudfish (Misgurnus mizolepis) Paste

다국어 초록 (Multilingual Abstract)

This study was performed to improve awareness of mudfish and develop tteokgalbi supplemented with mudfish suitable for young ages. Tteokgalbi was produced with flour·starch (control), rice paste was replaced with wheat flour·starch, and mudfish paste was substituted with 5, 10, and 15% of meat and tallow. No differences were found in the moisture content, pH, and Brix of all samples supplemented with rice and mudfish paste. The samples supplemented with rice and mudfish pastes had reduced cooking loss rates compared to the control. The samples supplemented with rice and mudfish pastes increased in both a and b values but decreased in L values compared to the control. The hardness and adhesiveness of the control were higher than in other samples. The adhesiveness of the samples was reduced with an increase in quantities of mudfish pastes. The overall acceptability of samples supplemented with rice and mudfish pastes was better than that of the control, and the proper quantity for substituting mudfish paste appears to be 10%. The unique flavor and taste of mudfish did not affect the sensory evaluation and did not distinguish even in the principal component analysis using an electronic nose. Finally, the mudfish paste was confirmed as a good ingredient for enhancing consumer acceptability in manufacturing tteokgalbi.

참고문헌 (Reference)

1 김일석, "한국형 육가공 제품류의 물리적 및 관능적 품질 특성" 한국축산학회 47 (47): 49-56, 2005

2 최강원, "포도과피 첨가가 분쇄돈육의 이화학적· 관능적 특성에 미치는 영향" 한국식품조리과학회 32 (32): 290-298, 2016

3 주신윤, "펙틴 및 감자전분 첨가가 저지방 돈육 패티의 품질에 미치는 영향" 한국식품조리과학회 23 (23): 824-831, 2007

4 나유리, "토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성" 한국식품조리과학회 28 (28): 195-206, 2012

5 주신윤, "콩비지 첨가가 돈육 패티의 품질 특성에 미치는 영향" 한국식품영양과학회 48 (48): 260-267, 2019

6 김지나, "쌀가루로 제조한 쉬폰케이크의 물리적·관능적 품질특성" 한국식품과학회 41 (41): 69-76, 2009

7 안상희, "쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성" 한국식품조리과학회 28 (28): 763-772, 2012

8 김유경, "수산물에 관한 교육경험에 따른 학교 급식에서 제공되는 수산물 음식의 기호도와 인식의 차이" 한국식품조리과학회 26 (26): 330-334, 2010

9 김미원, "뽕잎을 첨가한 닭고기 patty의 품질특성에 관한 연구" 한국식품조리과학회 21 (21): 459-465, 2005

10 박은미, "빨간 배추 분말을 첨가한 가정간편식(HMR) 돈육 떡갈비의 냉장저장 중 품질변화" 한국지역사회생활과학회 31 (31): 375-391, 2020

11 최윤상, "미강 식이섬유 첨가 수준이 분쇄형 돈육 육제품의 품질 특성에 미치는 영향" 한국축산식품학회 28 (28): 319-326, 2008

12 정해옥, "로즈마리 추출분말을 첨가한 돈육 떡갈비의 품질 및 저장특성" 한국지역사회생활과학회 27 (27): 509-520, 2016

13 이진호, "레토르트 삼계탕의 F0값 수준에 따른 품질 차이" 한국식품저장유통학회 23 (23): 848-858, 2016

14 정한결, "돈피 젤라틴 분말을 첨가한 떡갈비 개발" 한국식품영양과학회 45 (45): 1147-1152, 2016

15 오현경, "다시마 분말과 밥을 첨가한 햄버거 패티의 품질 특성" 한국축산식품학회 31 (31): 570-579, 2011

16 강선문, "녹차 추출물의 첨가 수준이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향" 한국축산식품학회 32 (32): 467-475, 2012

17 김학연, "고추씨 분말을 첨가한 떡갈비 개발" 한국식품영양과학회 45 (45): 255-260, 2016

18 최윤상, "결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교" 한국식품조리과학회 31 (31): 588-595, 2015

19 Benedini R, "Zinc-protoporphyrin IX promoting activity in pork muscle" 41 : 1160-1166, 2008

20 최윤상, "Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향" 한국축산식품학회 27 (27): 22-28, 2007

21 MacLeod G, "The effect of heat on beef aroma:Comparisons of chemical composition and sensory properties" 1 : 91-104, 1986

22 Kim HS, "Studies on the nutritional value of loach Misgurnus mizolepis" 14 : 296-300, 1985

23 Choo JJ, "Recipe standardization and nutrient analysis of local food of Cheollabuk-do province (The second report)" 6 : 250-258, 2001

24 Hu JE, "Quality characteristics of sponge cakes with wheat-rice composite flour" 22 : 923-929, 2006

25 Hwang JK, "Quality changes of meat patties by the addition of sea mustard paste" 27 : 477-481, 1998

26 Song HI, "Quality and storage stability of hamburger during low temperature storage" 20 : 72-78, 2000

27 Mun SI, "Protein qualities of loach as affected by cooking methods" 28 : 145-152, 1999

28 ATFIS (AT Food information statistics system), "Processed food segment market status survey (processed meat products)" Korea Agro-Fisheries & Food Trade Co 2020

29 Morin LA, "Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley ß-glucan" 67 : 2391-2396, 2002

30 García-García E, "Low-fat sodium-reduced sausages : Effect of the interaction between locust bean gum, potato starch and ĸ-carrageenan by a mixture design approach" 78 : 406-413, 2008

31 Food Safety Korea, "Health & Nutritional information"

32 Ministry of food and drug safety, "Food Code"

33 Young LL, "Fat content effects on yield, quality, and microbiological characteristics of chicken patties" 56 : 1527-1528, 1991

34 Choi YS, "Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters" 84 : 557-563, 2010

35 김현욱, "Effects of Fat Levels on Changes in Flavor Pattern of Irradiated Pork Patties" 한국식품과학회 21 (21): 1771-1774, 2012

36 Kim YS, "Effect of rice bran dietary fiber on flour rheology and quality of wet noodles" 29 : 90-95, 1997

37 Moon YH, "Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin" 30 : 471-476, 2001

38 García-Lomillo J, "Effect of a new natural seasoning on the formation of pyrazines in barbecued beef patties" 2016 : 1-7, 2016

39 Jung DS, "Comparison of quality characteristics between Hanwoo added tteokgalbi and market tteokgalbi products" 3 : 57-63, 2010

40 Elżbieta Górska-Horczyczak E, "Applications of electronic noses in meat analysis" 36 : 389-395, 2016