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

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.