한우 떡갈비와 시중 떡갈비 제품의 품질특성 비교

This study was undertaken to compare the quality characteristics between Hanwoo added Tteokgalbi where no artificial additives were added and market Tteokgalbi products. Hanwoo added Tteokgalbi products were manufactured with 35% Hanwoo beef(T1) or 45% Hanwoo beef(T2) as a pork basis. Two types of Tteokgalbi products(Y Livestock Cooperatives(C1) and H Livestock Cooperatives(C2)) were purchased in the market and used as control. In the chemical composition, T1 and T2 products showed lower protein and higher moisture and fat contents than C1 and C2 products(p＜0.05). These differences in chemical composition resulted from the different formulas in Tteokgalbi production. In the quality characteristics, T1 showed higher water holding capacity and lower cooking loss values compared to other products(p＜0.05). In the other hand, C1 product showed lower deformation rate than other products(p＜0.05). In the texture property, C1 and C2 products showed higher(p＜0.05) hardness, springiness and chewiness values than T1 and T2 due to the artificial additives effect. In the cholesterol content, T1 showed lower value(p＜0.05) compared to others. In the total calorie, T1 and T2 showed lower values than C1 and C2(p＜0.05). In the subjective evaluation, T1 showed higher scores in color and texture than the others(p＜0.05), but there was no significant difference in total acceptability among treatments. In the panel test, C2 showed higher(p＜0.05) scores in juiciness, flavor and total acceptability than the others. In the color change during 10days of cooler storage, there were no significant differences in lightness, redness and yellowness values among treatments. However, T1 and T2 showed lower(p＜0.05) redness values than C1 and C2 during 10days of cooler storage probably due to no nitrite addition. As a result, Tteokgalbi product with 35% Hanwoo beef and no nitrite could be developed as a functional healthy food if texture and sensory characteristics of final product would be improved.