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Characteristics of Soybean Meat Products Prepared Using Different Soybean Cultivars

김혜련|이정동|신동현|김일두|조재현
한국외식산업학회 (The Korean Foodservice Association)|2014.09|한국외식산업학회지 (FoodService Industry Journal)|제10권 제3호|pp. 7-24|DOI 10.22509/kfsa.2014.10.3.001

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참고문헌

키워드

SoybeanAgakongSeoritaeSoybean meatTaegwangkong
주제분류관광학

초록

This study assesses the quality characteristics of soybean meats (soybean cutlet, soybean bulgogi, soybean steak, and soybean nugget) prepared from different soybean cultivars (Agakong, Seoritae, and Taegwangkong). The proportions of the chief ingredients used to prepare for soybean meat products were from 28.2 to 34.9% of soybean, 33.8 to 34.9% of gluten and 23.3 to 28.2% of water, respectively. Aspartic acid (2.06 mg/g on a dry basis) and histidine content (1.84 mg/g on a dry basis) of soybean cutlet prepared from Seoritae were higher than those prepared from other two cultivars. Soybean meats prepared from Agakong were the most effective in hardness perspective. Significant differences were found in color characteristics of different meat products prepared from three cultivars. The Content of K and Na in all meat samples ranged from 558 to 1,719 mg/kg and 2,780 to 5,444 mg/kg, respectively. The total phenolic compound contents were 300.44 and 259.68 ㎍/g-fresh weight in soybean cutlet and soybean steak prepared from Agakong. Soybean bulgogi had the highest DPPH· scavenging among other meat products. Higher scores for overall taste were found for soybean cutlet and soybean bulgogi prepared from Taegwangkong compared with other products from different cultivars.

Abstract

This study assesses the quality characteristics of soybean meats (soybean cutlet, soybean bulgogi, soybean steak, and soybean nugget) prepared from different soybean cultivars (Agakong, Seoritae, and Taegwangkong). The proportions of the chief ingredients used to prepare for soybean meat products were from 28.2 to 34.9% of soybean, 33.8 to 34.9% of gluten and 23.3 to 28.2% of water, respectively. Aspartic acid (2.06 mg/g on a dry basis) and histidine content (1.84 mg/g on a dry basis) of soybean cutlet prepared from Seoritae were higher than those prepared from other two cultivars. Soybean meats prepared from Agakong were the most effective in hardness perspective. Significant differences were found in color characteristics of different meat products prepared from three cultivars. The Content of K and Na in all meat samples ranged from 558 to 1,719 mg/kg and 2,780 to 5,444 mg/kg, respectively. The total phenolic compound contents were 300.44 and 259.68 ㎍/g-fresh weight in soybean cutlet and soybean steak prepared from Agakong. Soybean bulgogi had the highest DPPH· scavenging among other meat products. Higher scores for overall taste were found for soybean cutlet and soybean bulgogi prepared from Taegwangkong compared with other products from different cultivars.

참고문헌 (57)

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