[논문]초임계 이산화탄소 처리된 저지방 대두분말로 제조한 식물성 대체육의 이화학적 품질 특성 및 저장 안정성

표민정; 이교연; 한채연; 박채은; 최성길

doi:10.9799/ksfan.2023.36.4.264

초임계 이산화탄소 처리된 저지방 대두분말로 제조한 식물성 대체육의 이화학적 품질 특성 및 저장 안정성
Physicochemical Properties and Storage Stability of Plant-based Alternative Meat Products Prepared with Low-Fat Soybean Powder Treated by Supercritical CO2 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.4, 2023년, pp.264 - 273

표민정 (경상국립대학교 응용생명과학부 응용생명과학전공) , 이교연 (경상국립대학교 농업생명과학연구원) , 한채연 (경상국립대학교 응용생명과학부 응용생명과학전공) , 박채은 (경상국립대학교 응용생명과학부 응용생명과학전공) , 최성길 (경상국립대학교 농업생명과학연구원 응용생명과학부(BK21) 식품공학과)

Abstract ▼ AI-Helper

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

주제어

표/그림 (7)

표 Table 1. Production ratio of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder (Unit: %)
표 Table 2. Proximate composition and color value of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder
그림 Fig. 1. pH of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder during storage. FPAM and LPAM are refer to the Table 1. *Means with different superscripts in the different sample are significantly different at p<0.05 by Student t-test. ^a-cMeans with different superscripts are significantly different at p<0.05 by Duncan's multiple range test.
표 Table 3. Water absorption capacity and oil absorption capacity of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder
그림 Fig. 2. Water binding capacity of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder during storage. FPAM and LPAM are refer to the Table 1. *Means with different superscripts in the different sample are significantly different at p<0.05 by Student t-test. ^a,bMeans with different superscripts are significantly different at p<0.05 by Duncan's multiple range test. NS: not significant.
그림 Fig. 3. Oxidative stability of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder during storage. FPAM and LPAM are refer to the Table 1. *Means with different superscripts in the different sample are significantly different at p<0.05 by Student t-test. ^a-cMeans with different superscripts are significantly different at p<0.05 by Duncan's multiple range test. NS: not significant.
표 Table 4. Texture attributes of plant-based alternative meat products prepared with full-fat (FPAM) and low-fat (LPAM) soybean powder during storage

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동의어: Packet Collision Rate

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