Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture
- Young Jung Hwang Seol A Hwang Ju Woon Lee
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제36권 제1호
- 등재여부 : KCI등재
- 19 - 22 (4 pages)
This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.