글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 - 5보 : 인조육과 쇠고기의 성분 비교 - = Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Part 5 : Comparative studies on components of AGM and Beef -

다국어 초록 (Multilingual Abstract)

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.