This study was performed to improve awareness of mudfish and develop tteokgalbi supplemented with mudfish suitable for young ages. Tteokgalbi was produced with flour·starch (control), rice paste was replaced with wheat flour·starch, and mudfish paste was substituted with 5, 10, and 15% of meat and tallow. No differences were found in the moisture content, pH, and Brix of all samples supplemented with rice and mudfish paste. The samples supplemented with rice and mudfish pastes had reduced cooking loss rates compared to the control. The samples supplemented with rice and mudfish pastes increased in both a and b values but decreased in L values compared to the control. The hardness and adhesiveness of the control were higher than in other samples. The adhesiveness of the samples was reduced with an increase in quantities of mudfish pastes. The overall acceptability of samples supplemented with rice and mudfish pastes was better than that of the control, and the proper quantity for substituting mudfish paste appears to be 10%. The unique flavor and taste of mudfish did not affect the sensory evaluation and did not distinguish even in the principal component analysis using an electronic nose. Finally, the mudfish paste was confirmed as a good ingredient for enhancing consumer acceptability in manufacturing tteokgalbi.

Abstract
서 론
재료 및 방법
    재료 및 떡갈비 제조
    실험방법
결과 및 고찰
    일반성분 (단백질, 지방, 탄수화물, 회분)
    pH 및 당도
    가열감량, 직경 및 두께 감소율
    색도
    조직 특성
    관능적 특성
    전자코를 이용한 향기패턴 분석
요약 및 결론
References

• 유지영(원광대학교 식품생명공학과) | Ji Young You (Department of Food Science and Biotechnology, Wonkwang University)
• 김현진(원광대학교 식품생명공학과) | Hyun Jin Kim (Department of Food Science and Biotechnology, Wonkwang University)
• 임종준(원광대학교 식품생명공학과) | Jong Jun Lim (Department of Food Science and Biotechnology, Wonkwang University)
• 백서준(원광식품산업연구원) | Seo Jun Baek (Wonkwang Research Institute for Food Industry, Wonkwang University)
• 이성실(원광식품산업연구원/원광대학교 일반대학원 경영학과) | Sung Sil Lee (Wonkwang Research Institute for Food Industry, Wonkwang University/Department of Business Administration, Wonkwang University)
• 최준호(원광대학교 식품생명공학과/원광식품산업연구원) | Joon Ho Choi (Department of Food Science and Biotechnology, Wonkwang University/Wonkwang Research Institute for Food Industry, Wonkwang University) Corresponding author