Earticle

초록

영어

To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

목차

ABSTRACT
서론
재료 및 방법
실험재료 및 시약
압출성형 대체육 제조
조직감
DPPH 라디칼 소거능
색도 분석 및 육안적 관찰
수분 흡수력
결과 및 고찰
조직감
육안적 관찰
수분 흡수력
DPPH radical 소거 활성
색도 분석
적요
감사의 글
REFERENCES

저자

• 임호성 [ Ho-Seong Im | 조선대학교 대학원 화학공학과 ]
• 구본재 [ Bon-Jae Gu | 국립공주대학교 식품공학과 ]
• 신현재 [ Hyun-Jae Shin | 조선대학교 대학원 화학공학과 ] Corresponding Author

참고문헌