This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

Abstract
서 론
재료 및 방법
    실험재료
    식물성 패티 제조
    중량손실 측정
    보수력 측정
    가열감량 측정
    색도 측정
    pH 측정
    물성 측정
    휘발성 염기태 질소 함량 측정
    미생물 분석
    관능평가
    통계분석
결과 및 고찰
    보수력 및 가열감량
    중량손실
    색도
    pH
    물성 측정
    휘발성 염기태 질소 함량 및 미생물 분석
    관능평가
요 약
References

• 김진원(전주대학교 조리·식품산업학과) | Jin Won Kim (Department of Culinary & Food Industry, Jeonju University)
• 유제희(전주대학교 조리·식품산업학과) | Jehee Yu (Department of Culinary & Food Industry, Jeonju University)
• 전창욱(전주대학교 한식조리학과) | Changuk Jeon (Department of Korean Cuisine, Jeonju University)
• 신정규(전주대학교 한식조리학과/전주대학교 스마트식품융합기술ICC) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University/Smart Food Convergence Technology ICC, Jeonju University) Corresponding author