Effects of Cissus quadrangularis L. Powder Supplementation on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee1, Jisu Lee2, Jung-Seok Choi3,*, Jung-Heun Ha2,4,*
Author Information & Copyright
1Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea.
2Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea.
3Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
4Research Center for Industrialization of Natural Neutralization, Dankook University , Yongin 16890, Korea.
*Corresponding Author: Jung-Seok Choi.
*Corresponding Author: Jung-Heun Ha. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. 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.

Received: Nov 09, 2023 ; Revised: Jan 17, 2024 ; Accepted: Jan 27, 2024

Published Online: Jan 31, 2024


We investigated Cissusquadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control; NC), one with 1.0% C (C1), 2.0% C (C2), 4.0% C (C3), and 0.10% ascorbic acid (positive control; PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing lightness (L*) and increasing redness (a*) before cooking and increasing L* and a* after cooking. Yellowness (b*) decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases TBARS values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

Keywords: Cissus quadrangularis; Tteokgalbi; physicochemical properties; antioxidant capacities; sensory attributes