대표 연구진의
식품 구조·물성 연구 논문

• Abstract

The development of hybrid meat is essential as an alternative to reducing the consumption of animal meat, and the current market demand for such products is driving the substitution of plant-based ingredients. This research study conducted a comparative analysis of the quality characteristics of processed hybrid chicken analogue utilizing isolated rice, pea, and soy proteins. Specifically, isolated rice, pea, and soy proteins were used to replace 20% of the weight of chicken breast in the preparation of the chicken protein emulsion gel. Subsequently, the emulsified gel was cooked at 180°C for 15 min, and the quality attributes of the hybrid chicken analogue were assessed. Prior to cooking, the gel strength and rheological properties of the emulsion gels were ranked high in the order of soy>pea>rice protein among plant-based proteins. After cooking, it was observed that soy protein exhibited an excellent nutrient balance, strong structural bonds, and cooking stability. Consequently, it displayed excellent texture properties (cohesiveness, springiness, and shear force). This study identifies the potential for manufacturing hybrid meat by utilizing various plant-based proteins and provides valuable data for sustainable food research.