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KMID : 1011620210370050371
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 5 p.371 ~ p.378
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A Comparison of the Quality Characteristics of Meat Alternative to Wanja and Meat Wanja
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Kang Hye-Yun
Lee Bo-Ra
Chung La-Na
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Abstract
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Purpose: The purpose of this experiment was to analyze Wanja made of beef, pork, and an alternative to meat, and examine if a meat alternative can be substituted for Wanja.
Methods: Wanja samples were prepared using ground beef, ground pork, and a ground meat alternative (based on beans). These samples were then analyzed for moisture content, pH, sodium content, cooking loss, Hunter’s color value, texture, and through sensory evaluation.
Results: The beef Wanja showed the highest and the pork Wanja showed the lowest cooking loss (p<0.001). All the Wanja samples changed color after being cooked and except for pork L-value. a-value and b-value were higher in the Wanja alternative (p<0.001). Texture profile analysis (TPA) showed that adhesiveness is the highest in the meat alternative to Wanja (p<0.05). However, springiness and chewiness were not significantly different in the samples. The consumer acceptance test results of the Wanja indicated that the Wanja alternative had a significantly lower odor, taste, overall acceptance (p<0.001), and texture (p<0.05) than the others.
Conclusion: This study, therefore, suggests that a meat alternative could be a possible substitute for meat while cooking Korean cuisine. Some theoretical and practical implications and future research directions of this study are discussed.
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KEYWORD
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meat alternative, Wanja, soybean, quality characteristics, sensory
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