Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

Abstract

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Guérande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

“…Moisture, protein, fat, and ash contents of cured pork loin did not show significant differences regardless of the addition of various salts. These results are in agreement with the results reported by Lee and Lee (2014) , which state similar proximate composition of tteokgalbi in the presence of various salts types. They suggested that any differences in proximate analysis did not track differences in formulation with added refined or solar salt.…”

“…The bamboo salt well be known to antioxidant properties ( Zhao et al ., 2012 ), and bamboo salt treatment is shown to be the lowest TBA values. Lee and Lee (2014) reported a significantly lower TBA value in solar salt treated tteokgalbi when compared to refined salt treatment. In general, sodium chloride affects lipid oxidation due to the release of iron ions from heme pigments ( Buckely et al ., 1989 ).…”

“…The cooking loss of cured pork loin with refined salt was lower than treatments with solar salt and bamboo salt ( p <0.05); however, no significant difference was observed between the treatments with solar salt and bamboo salt ( p >0.05). According to Lee and Lee (2014) , no significant difference in cooking loss of tteokgabli prepared with refined salt and solar salt was observed. In contrast to results of the present study, Kim et al .…”

“…It is already proven that bamboo salt contains high levels of K, Ca, and alkali or alkaline minerals ( Zhao et al ., 2012 ), which contributes to high pH value of the meat batter. Lee and Lee (2014) reported that addition of refined salt and solar salt to tteokgalbi produced no changes in the pH value of meat products.…”

“…Accordingly, it is necessary to ensure an adequate salt content in cured meat products to maintain microbiological stability and circumvent excessive softness ( Choi et al ., 2006b ). Generally, three types of salt are used in food processing such as refined salt, solar salt, and processed salt ( Lee et al ., 2007 ; Lee and Lee, 2014 ). Solar salt is made from seawater, but relies on natural sun- and wind-mediated evaporation of salt brine held in open ponds ( Seo et al ., 2012 ), solar salt contains 92.4-94.4% sodium chloride, and various minerals such as calcium, potassium, magnesium, and sulfur ( Ha and Park, 1998 ).…”