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KMID : 0380620220540040431
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 4 p.431 ~ p.436
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Optimization of finely ground meat ball analogue formulations using proteins and polysaccharides from plant origin
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Lee Jong-Yeop
Lee Eun-Jung
Hong Geun-Pyo
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Abstract
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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), κ-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.
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KEYWORD
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soy protein, mung bean protein, meat ball, expressible moisture, texture profile
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