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

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteok-galbi. 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 Guerande solar salt (GS). The moisture, crude lipid, crude ash, crude proteinand calorie contents, water holding capacity, and cooking loss were not significantly different between control and all othertreatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sen-sory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scoresin flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basicnitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi con-taining 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.