한빛사 논문
Tae-Kyung Kima, Hae In Yonga, Ji Yoon Chaa, Sun-Young Parka, Samooel Jungb, Yun-Sang Choia,*
aResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
bDivision of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
*Corresponding author.
Abstract
With an increasing consumer interest in meat analog products, various imitation products have been developed. Among conventional meat products, jerky-type foods are rich in proteins and exhibit a long shelf-life owing to their low water activity (< 0.90). Restructured jerky is advantageous because it can be easily processed into uniform products. This study investigated the physicochemical and thermal properties of drying-induced restructured jerky analogs prepared by combining textured vegetable protein (TVP) and edible insect protein (EIP) in the following ratios: 100/0, 80/20, 60/40, 40/60, 20/80, and 0/100% (w/w), as well as the interactions between EIP and TVP. Furthermore, qualitative characteristics, color, pH, moisture content, water activity, shear force, and rehydration capacity of the analogs were investigated. In conclusion, restructured jerky analogs developed by combining TVP and EIP may provide a tender dried food with high nutritional value.
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