Table 1. TBARS values and palatability of Jokbal made with freezing-thawed pig feet after adding herbal mixture (glasswort, raspberry and Sansa powders) at two different concentrations.

Parameters		Sample*
		Control	LCT	HTC	FT
TBARS values**		0.20±0.01****, ab	0.21±0.01 b	0.19±0.01a	0.23±0.01 c
Hardness (kgf)		24.14±0.38b	24.17±0.17b	22.65±0.18c	27.34±0.36a
Cohesiveness (kgf)		6.32±0.26a	5.89±0.13b	6.14±0.21ab	5.09±0.17c
Break force (kgf)		7.08±0.16a	6.86±0.21b	6.96±0.17ab	6.84±0.34b
Palatability***	Flavor	6.86±0.14a	6.65±0.12b	6.78±0.11ab	5.84±0.28c
	Texture	6.69±0.18a	6.38±0.21b	6.65±0.14a	5.94±0.38c

*Samples were individually prepared for low concentration treatment (LCT, 120 g of herbal mixture and 120 mL of tap water), high concentration treatment (HCT, 240 g of herbal mixture), or freezing-thawed treatment (FT, 240 mL of tap water) with 2 kg of thawed pig feet. Control was prepared with refrigerated feet and 240 mL of tap water instead of herbal mixture.

**Unit of TBARS value is μg malondialdehyde/g.

***The result of palatability is expressed as 1 (very poor) to 7 (very good) based on the score from panelists.

****Mean±standard deviation (n=5)

^a-cMeans in the same row with different letters indicate significant difference (p<0.05).