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Abstract ▼ AI-Helper

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature...

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature and heating time, the samples cooked at $120^{\circ}C$ more approached to raw beef than samples cooked at $100^{\circ}C$ in L Values. The samples were not affected significantly by heating time, but the sample cooked at $120^{\circ}C$ for 20 minutes rather approached to raw beef on textural properties. 2. Results of sensory evaluation. (1) Sensory panelists liked the sample that contained 30% of walnut, 100% of water, and cooked at $120^{\circ}C$ of heating for 20 minutes, because the sample showed the best color, springiness and chewiness on those conditions. (2) Different formulas of walnut and oil in AGM showed significantly in color and juiciness, and then they liked the sample containing 30% of walnut and 10% of oil. (3) Different formulas of oil and water showed significantly in hardness, juiciness and shear force, and then they liked the sample containing 10% of oil and 100% of water.