Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Boesenbergia pandurata (Roxb.) Powder

Abstract

This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of Boesenbergia pandurata (Roxb.) powder (BP). BP is constituted mainly of carbohydrates (77.9%), possesses free-radical scavenging activity due to the presence of polyphenol and flavonoids, and is slightly acidic (pH 5.99). Five Tteokgalbi samples were treated with 0 (CON), 0.5% (B1), 1.0% (B2), or 2.0% (B3) of BP or 0.05% of ascorbic acid (REF). Compared to CON, BP-treated Tteokgalbi demonstrated significantly higher carbohydrate content and water-holding capacity and decreased cooking loss (%). BP-treated Tteokgalbi had significantly altered Hunter color properties, with decreased L* and increased b* values. Additionally, BP treatment significantly changed the textural properties by increasing the hardness (B3) and chewiness (B2 and B3) and decreasing the springiness (B3) of Tteokgalbi. Owing to the increased total polyphenol and flavonoid content, BP addition significantly enhanced the DPPH and ABTS radical scavenging activities of Tteokgalbi during vacuum-packed cold storage (0–14 days) at 5 °C. BP-treated Tteokgalbi maintained a higher pH compared to CON, and BP-treatment significantly suppressed 2-thiobarbituric acid, volatile basic nitrogen, and total microbial count during the cold storage period (7 and 14 days). Therefore, BP is a natural, edible antioxidant that may be applied to Tteokgalbi.