Quality Characteristics of Fermented Beef-Rib Sauce Prepared by Zygosaccharomyces rouxii Cultivation

Kim, Yong-Moon; Oh, Chul-Hwan; In, Man-Jin; Oh, Nam-Soon

doi:10.3746/jkfn.2007.36.6.807

Cited by 3 publications

(2 citation statements)

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“…Modern society has brought many changes to the structure and style of dietary habits along with a qualitative improvement of life in Korea, as the technology and information industries have developed. Particularly, westernization of the Korean diet has resulted in a decrease in grain consumption and an increase in meat consumption ( Kim et al ., 2007 ). Furthermore, development of the food service industry has facilitated an annual increase in minced beef or pork consumption through hamburger patties, sausage, meatballs, and tteokgalbi ( Hansley and Hand, 1995 ).…”

Section: Introductionmentioning

confidence: 99%

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

Lee

2014

Korean Journal for Food Science of Animal Resources

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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.

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Section: Introductionmentioning

confidence: 99%

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

Lee

2014

Korean Journal for Food Science of Animal Resources

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“…식생활 문화의 서구화로 인하여 현재 우리나라는 식육 류의 소비가 계속 증가하고 있으며, 식육을 이용한 갈비 를 비롯해 다양한 전통가공식품의 생산도 매년 증가하고 있다 (Kim et al, 2007). 우리나라 전통 육류요리는 조리하 기 전 양념을 미리 고기의 표면에 바르거나 양념에 일정 기간 재운 후에 조리하여 왔다.…”

Section: 서 론unclassified

Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi

Lee¹,

Jung²,

Lee³

2011

Korean Journal for Food Science of Animal Resources

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In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

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Quality Characteristics of Beef Rib Aged in Fermented Sauce Prepared by Zygosaccharomyces rouxii Cultivation

오남순¹,

김용문²,

In³

2007

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristics of Fermented Beef-Rib Sauce Prepared by Zygosaccharomyces rouxii Cultivation

Cited by 3 publications

References 0 publications

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

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

Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi

Quality Characteristics of Beef Rib Aged in Fermented Sauce Prepared by Zygosaccharomyces rouxii Cultivation

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