대체육 완자와 육류 완자의 품질 특성 비교 = A Comparison of the Quality Characteristics of Meat Alternative to Wanja and Meat Wanja

다국어 초록 (Multilingual Abstract)

Purpose: The purpose of this experiment was to analyze Wanja made of beef, pork, and an alternative to meat, and examine if a meat alternative can be substituted for Wanja. Methods: Wanja samples were prepared using ground beef, ground pork, and a ground meat alternative (based on beans). These samples were then analyzed for moisture content, pH, sodium content, cooking loss, Hunter’s color value, texture, and through sensory evaluation. Results: The beef Wanja showed the highest and the pork Wanja showed the lowest cooking loss (p<0.001). All the Wanja samples changed color after being cooked and except for pork L-value. a-value and b-value were higher in the Wanja alternative (p<0.001). Texture profile analysis (TPA) showed that adhesiveness is the highest in the meat alternative to Wanja (p<0.05). However, springiness and chewiness were not significantly different in the samples. The consumer acceptance test results of the Wanja indicated that the Wanja alternative had a significantly lower odor, taste, overall acceptance (p<0.001), and texture (p<0.05) than the others. Conclusion: This study, therefore, suggests that a meat alternative could be a possible substitute for meat while cooking Korean cuisine. Some theoretical and practical implications and future research directions of this study are discussed.

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