고함량 식물성 단백질 소재를 이용한 대체 햄 개발 (Development of Alternative Ham Using Plant-based Material with High Protein Content)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 33권 / 2호 / 115 ~ 127페이지
· 저자명 : 이유진, 신경옥

초록

This was a basic research study conducted to develop plant-based ham that could replace the existing commercially avail-able animal ham for the meat substitute market. The protein and carbohydrate contents of the developed ham analog (DHA)were higher than the commercial vegetable ham (CVH) available in the market. The essential amino acid of DHA was 37.23%,which was similar to that of commercially available ham. Among the essential amino acids, the leucine level was the highestin DHA and CVH, and meat ham (MH) had the highest levels of lysine. Among the non-essential amino acids, DHA, CVHand MH had the highest levels of glutamic acid. Brightness (L) was higher in MH, redness (a) was higher in DHA, andyellowness (b) was higher in CVH. MH had the highest hardness, and the cohesiveness and elasticity of DHA tended to behigher than that of MH. DHA exhibited increased fat rancidity and protein deterioration over time. DHA ranked significantlyhigher with respect to color, appearance, odor, taste, texture, and overall acceptability compared to CVH. The manufacturingmethod of the alternative ham developed in this study provides a scientific alternative meat formulation without a nutritionallysignificant difference compared to commercially available animal ham. Thus, these study results provide good basic data forresearch on alternative meat sources.

영어초록

This was a basic research study conducted to develop plant-based ham that could replace the existing commercially avail-able animal ham for the meat substitute market. The protein and carbohydrate contents of the developed ham analog (DHA)were higher than the commercial vegetable ham (CVH) available in the market. The essential amino acid of DHA was 37.23%,which was similar to that of commercially available ham. Among the essential amino acids, the leucine level was the highestin DHA and CVH, and meat ham (MH) had the highest levels of lysine. Among the non-essential amino acids, DHA, CVHand MH had the highest levels of glutamic acid. Brightness (L) was higher in MH, redness (a) was higher in DHA, andyellowness (b) was higher in CVH. MH had the highest hardness, and the cohesiveness and elasticity of DHA tended to behigher than that of MH. DHA exhibited increased fat rancidity and protein deterioration over time. DHA ranked significantlyhigher with respect to color, appearance, odor, taste, texture, and overall acceptability compared to CVH. The manufacturingmethod of the alternative ham developed in this study provides a scientific alternative meat formulation without a nutritionallysignificant difference compared to commercially available animal ham. Thus, these study results provide good basic data forresearch on alternative meat sources.

참고자료

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