Recently, a lots of studies have been conducted to imitate real meat with the factors including texture, aroma, taste, and color of meat analogues. Since the color component of meat is diverse and complex, as well as large of degree of change according to cooking, the color imitating has been still challenging. In this study, we selected up a representative meat analogue (tteok-galbi), tracked the color change at three making points as steps of batter, steaming, and cooking. In order to realize the color at these points, three plant-based natural pigments including prickly pear cactus, sweet pumpkin, and mugwort were selected, and the color with optimized ratio was applied to the tteok-galbi. As a result, it was found that 1:3:1 in the batter, 2:1:2 in steaming, and 2:1:2 in cooking were optimal ratios. The results in this study were significant in that it could apply the colors to meat analogues according to the combination of natural pigments derived from plants.

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References

• Suyoon Lee(Department of Agricultural Biotechnology,Seoul National University)
• Jungwoo Hahn(Center for Food and Bioconvergence, Seoul National University)
• Seunghwan Ham(Department of Agricultural Biotechnology,Seoul National University)
• You Young Lee(Department of Agricultural Biotechnology,Seoul National University)
• Euiji Lee(Department of Agricultural Biotechnology,Seoul National University)
• Young Jin Choi(Department of Agricultural Biotechnology,Seoul National University/Center for Food and Bioconvergence, Seoul National University/Research Institute of Agriculture and Life Sciences, Seoul National University)