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KMID : 0380620220540040431
Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.431 ~ p.436
Optimization of finely ground meat ball analogue formulations using proteins and polysaccharides from plant origin
Lee Jong-Yeop

Lee Eun-Jung
Hong Geun-Pyo
Abstract
This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), ¥ê-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.
KEYWORD
soy protein, mung bean protein, meat ball, expressible moisture, texture profile
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