→ 한국식품과학회지2020 ; 52(4): 357-362
Effects of mushroom composition on the quality characteristics of extruded meat analog
버섯 첨가가 압출성형 대체육의 품질 특성에 미치는 영향
Sun Young Cho1 and Gi-Hyung Ryu1,*
1Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University
1공주대학교 식품공학과, 식품 및 사료 압출성형 센터
This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170oC barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.
extruded meat analog, high moisture extrusion, mushroom, texturization
한국식품과학회지 2020 Aug; 52(4): 357 - 362