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KMID : 1134820160450081147
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1147 ~ p.1152
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Development of Tteokgalbi Added with Pig Skin Gelatine Powder
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Jeong Han-Gyul
Kim Hack-Youn
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Abstract
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This study evaluated the effect of the addition of pig skin gelatine powder with different levels on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was produced from products containing 0% (control), 1%, 2%, 3%, and 4% pig skin gelatine powder. The protein and moisture contents of samples increased with an increase of pig skin gelatin powder levels. In addition, the pH value and CIE b* values of uncooked and cooked samples increased with increasing amount of pig skin gelatin powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with an increase of gelatin powder contents. The hardness, gumminess, and chewiness of samples increased with an increase of gelatin powder contents, and sensory evaluation of tteokgalbi containing 2∼3% pig skin gelatin powder was the highest. Therefore, usages of pig skin gelatin powder can improve quality characteristics of tteokgalbi.
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KEYWORD
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pig skin, gelatine, tteokgalbi, meat products
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