In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

Abstract
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 결과 및 고찰
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 References

• 김홍균(건국대학교 축산식품생명공학과) | Honggyun Kim (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 배준환(건국대학교 축산식품생명공학과) | Junhwan Bae (Department of Food Science and Biotechnology of Animal Resources, Konkuk Universityㅍ)
• 위기현(건국대학교 축산식품생명공학과) | Gihyun Wi, (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 김효태(건국대학교 축산식품생명공학과) | Hyo Tae Kim (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 조영재(건국대학교 축산식품생명공학과) | Youngjae Cho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Corresponding author
• 최미정(건국대학교 축산식품생명공학과) | Mi-Jung Choi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Corresponding author