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KMID : 1024620190390010035
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Food Science of Animal Resources
2019 Volume.39 No. 1 p.35 ~ p.44
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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
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Bae In-Kyu
Kim Kwon-Jung
Choi Jung-Seok
Choi Yang-Il
Ha Jung-Heun
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Abstract
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The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address this, an experiment was designed with one control and three TP treatments: control (TP 0%), T1: (TP 0.1%), T2: (TP 0.3%), and T3: (TP 0.5%). All the TP treatments markedly increased protein and ash contents compared to the control. The water holding capacity was equally retained with the control and T3 treatments, but was significantly lower with the T1 and T2 treatments in pyeonyuk (p<0.05). Lightness and redness values were both reduced with the addition of TP, whereas the yellowness value increased. Values for 2-thiobarbituric acid reactive substances and the total microbial count for pyeonyuk with added TP showed an improvement over time. As a result, the addition of TP did not have a significant negative influence on the quality characteristics of the pyeonyuk with addition of 0.5% TP being particularly effective for water retention capacity and inhibition of lipid oxidation.
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KEYWORD
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pyeonyuk , dietary fibers , quality characteristics , turmeric powder , curcumin
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