Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Watermelon Radish Powder

Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) explored effects treatment with watermelon radish powder (W; 0–4%). groups were prepared 0% W (control (CON)), 1% (W1), 2% (W2), 4% (W3), or 0.05% ascorbic acid as a reference (REF) treatment. addition to increased moisture ash contents water-holding capacity, but reduced cooking loss. W-prepared had markedly decreased L* (brightness) b* (yellowness) values, significantly a* (redness) values. altered textural properties by improving hardness chewiness (W3 treatment), decreasing springiness (W3) brittleness (W2 W3). dose-dependently total polyphenol flavonoid contents, thereby increasing 2,2-diphenyl-1-picrylhydrazyl 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activities over 7 days in cold storage. W-treatment pH slightly (compared CON treatment) attenuated induction 2-thiobarbituric acid, volatile basic nitrogen, microbial counts during Therefore, may be suitable food antioxidant that can act natural radical scavenger from pork.