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Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi
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 Title & Authors
Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi
Lee, Hyun-Joo; Lee, Jae-Joon;
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 Abstract
This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gurande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.
 Keywords
solar salt;tteokgalbi;thiobarbituric acid value;quality;
 Language
English
 Cited by
1.
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat, Korean Journal for Food Science of Animal Resources, 2016, 36, 2, 152  crossref(new windwow)
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