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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Korean J. Food Sci. An. 2018;38:737-748
Published online August 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Yoon-Kyung Chung1, Jung-Seok Choi2, Sung-Beom Yu3, and Yang-Il Choi4,*

1Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
2Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
3Dodram Pig Farmers Cooperative, Icheon 17405, Korea
4Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
Correspondence to: Yang-Il Choi
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
Tel: +82-43-261-2550
Fax: +82-43-273-2240
Received June 5, 2018; Revised July 6, 2018; Accepted July 6, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: OSP 0.15%+BFP 0.15%, and T6: OSP 0.3%+BFP 0.3%. The OSP was higher in both polyphenol and flavonoid contents compared to BFP (p<0.05). The moisture and ash contents of all Tteokgalbi samples with a large amount of added natural antioxidant powder (0.6%) were higher than those with small amounts of added antioxidant (0.3%). The cooking loss and water holding capacity were outstanding in the T2 treatment compared to the others (p<0.05). The lightness, redness, and yellowness values were reduced on the addition of 0.6% antioxidant powder (p<0.05). The springiness and cohesiveness values of the Tteokgalbi samples were higher for the 0.3% addition than the control and 0.6% addition (p<0.05). The Tteokgalbi samples with natural antioxidants showed similar sensory attribute scores compared to the control. The pH values reduced as the BFP increased (p<0.05), and the total microbial count increased after OSP addition. The 2-thiobarbituric acid reactive substance values of the samples treated with OSP were significantly lower than the control after day 10 (p<0.05). As a result, the addition of OSP or BFP did not have a significant negative influence on the quality characteristics of Hanwoo Tteokgalbi. In particular, the addition of 0.6% OSP was effective in increasing water retentivity and inhibiting lipid oxidation.
Keywords : natural antioxidant, onion skin powder, black currant powder, Tteokgalbi, Hanwoo beef

October 2018, 38 (5)