효소처리 조직대두단백을 이용한 햄버거패티의 품질특성
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 23권 / 4호
ㆍ저자명 : 김신애, 유명현, 이민경, 오종신, 김선옥, 이숙영
ㆍ저자명 : 김신애, 유명현, 이민경, 오종신, 김선옥, 이숙영
영어 초록
This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and 'δE' differed significantly (p〈0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.참고 자료
없음태그
"韓國食生活文化學會誌"의 다른 논문
- 곰취 분말 및 당귀 열수추출물의 생리활성을 활용한 기능성 냉면의 제조10페이지
- 가열조건에 따른 유지의 트랜스 지방산 생성과 산패도 측정에 관한 연구10페이지
- 대체당 첨가 고령자용 포도젤리의 품질 특성8페이지
- 남녀 대학생의 영양지식과 다이어트 행동에 관한 연구5페이지
- 초등학생의 비만도 및 식행동과 성격특성과의 관련 연구9페이지
- 구기자 분말 첨가 식이가 1% 고콜레스테롤 급여 흰쥐의 지질 대사에 미치는 영향8페이지
- 효소처리를 달리한 조직대두단백을 이용하여 제조한 콩까스의 품질특성7페이지
- 냉장저장 중 사과슬라이스의 개별페놀성분함량과 제변화10페이지
- 해조류 건강 기능 식품에 대한 소비가치 분석7페이지
- 아동 요리활동의 교육적 효과 및 만족도 조사7페이지