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KMID : 1011620210370040273
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.273 ~ p.280
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Quality Characteristics of Tteokbokki Tteok Treated with Citric Acid and Lactic Acid Bacteria During the Storage Periods
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Choi Hae-Yeon
Go Eun-Seong
Kim Jin-Seong
Woo Hye-Eun
Choi Jin-Hee
Park Jong-Dae
Sung Jung-Min
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Abstract
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Purpose: To improve the shelf life of Tteokbokki Tteok, the quality characteristics of Tteokbokki Tteok prepared with a citric acid solution immersion treatment and lactic acid bacteria-fermented rice flour were investigated according to the storage period.
Methods: The quality characteristics of Tteokbokki Tteok were investigated in terms of its moisture, color, pH, texture, and microbial composition.
Results: As the storage period increased, the moisture tended to decrease except in the LAC group, and the pH was lowest in the LAC group in all storage periods, and increased until the 6th day of storage and then decreased (p<0.05). For color, the L-value, a-value and b-value decreased during the storage period(p<0.05). The LAC group maintained the L-value until the 6th day of storage, the a-value tended to be lower, and the b-value tended to be higher in all groups(p<0.05). In the texture analysis, the adhesiveness decreased as the hardness and chewiness increased. The total microbial count was lower on the 8th day of the LAC group than on the 2nd day of the CON group, and yeast and mold were not measured until the 6th day of storage.
Conclusion: These results suggest that Tteokbokki Tteok with lactic acid bacteria-fermented rice flour is expected to delay the growth of microorganisms, which would have a positive effect on the quality characteristics and improve storage properties.
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KEYWORD
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Tteokbokki, lactic acid bacteria, quality, microbial, storage
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