추어를 첨가한 떡갈비의 개발 및 품질특성

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.