• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.167-171
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• 2020

This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.872-879
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• 2010

Textured vegetable protein (TVP) was fermented by the solid-state fermentation using Bacillus subtilis HA and biologically active compounds were produced by fermentation for 7 days. The longer fermentation time resulted in the color change of fermented TVP with strong dark red and yellow color. Melanoidin production rapidly increased until fermentation for 48 hr, but did change afterwards. The 70% ethanol extract of TVP fermented for 24 hr showed higher DPPH radical scavenging effect with $IC_{50}$ of 0.99 mg/mL but longer fermentation did not increase its activity. Also, 70% ethanol extract of TVP fermented for 72 hr indicated higher ABTS radical scavenging effect with $IC_{50}$ of 1.68 mg/mL. Consistency index in TVP fermented for 48 hr was the highest values with 7.89 $Pa{\cdot}s^n$. Viscoelastic properties of TVP fermented for 48 hr were maximally enhanced, and viscous value (G") is higher than the elastic value (G'). The $\gamma$-polyglutamic acid (PGA) content was increased by increasing fermentation time with 37.72% of $\gamma$-PGA at 168 hr. However, levan content and molecular weight of PGA were decreased with increasing fermentation time from 7.83% to 3.91% and 1649.3 kDa to 1286.8 kDa, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.225-230
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• 1983

The proteolytic bacteria were isolated from the market foods such as ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein and fish digest distributed at supermarket in Corvallis, Oregon, U.S.A. Two hundred and twenty-eight strains($30.8\%$) have proteolytic activity from 740 strains isolated from the examined samples and the strongest proteolytic strain among them was identified as a Streptococcus sp. Its maximum growth was showed at about 6 hours culture at $37^{\circ}C$ with shaking incubator in the medium added $0.15\%$ potassium phosphate monobasic and $0.4\%$ potassium phosphate dibasic, while the strongest activity of its extracellular protease was observed after 7 hours culture. The exoenzyme produced by the Streptococcus sp. was observed as a metal chelator sensitive protease, which are strongly inhibited by EDTA and o-phenanthroline but not affected by phenylmethylsulfonylfluoride and p-hydroxymercuribenzoate.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1985.12a
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• pp.123-133
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• 1985

1. 1900년대 초기에는 조리 과학의 기초 개념으로 표준 recipe의 작성이 시도되었다. 2. 비타민과 무기질이 필수 영양소로 밝혀지면서 각종 식품 내의 영양가 분석이 광범위하게 이루어졌으며 과학 기술이 발달함에 따라 새로운 분석 기기의 도입으로 미량 원소의 분석도 가능하게 되었다. 3. 1950년대 후반부터 식품의 관능적 품질 요소를 평가하는대 Panel들의 오관을 이용한 관능 검사법이 이용되어 왔으며, 평가 방법이 점차 발달되어 IFT에서 1981년에 실험 목적에 따라 표준화된 관능조사 방법을 발표한 바 있다. 4. 식품의 품질 평가시 기계적 측정을 실시함으로써 객관적인 결과를 얻게 되었으며, 현재는 이를 관능 검사 결과와 관련시키고 있다. 5. 1970년대 이후 조리 과학적 측면에서의 식품 연구 경향을 J. Food Sci.와 Home Economics Research J.을 통하여 검토한 결과, 육류에 대한 연구가 가장 많았고, 영양가, 맛, tenderness가 주요 관점이었다. 그 다음으로는 두류와 곡류에 대한 연구가 많았으며 기타 식품에 대한 연구는 미흡한 실정이었다. 6. 미국에서 대두에 관한 연구는 동양에서의 이용방법을 직수입하지 않고 서구식 식생활에 맞게 발전시켰다. 이에는 textured vegetable protein등과 같이 육류 대체 식품으로서의 이용 가능성과 두류 단백질의 식품학적 기능성을 이용하여 첨가시 식품의 품질을 향상시키고자 하는 관점에서 연구가 진행되고 있으며 앞으로도 많은 관심을 받게 될 것으로 전망된다.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.983-996
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• 2021

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L^*), and redness (a^*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.