Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 식물성 대체육 제조
    3. 일반성분 분석, 색도 및 pH 측정
    4. 수분흡수력 및 유지흡수력 측정
    5. 보수력 측정
    6. 조직감 측정
    7. 산화안정성 측정
    8. 통계처리
결과 및 고찰
    1. 일반성분 함량 및 색도
    2. pH
    3. 수분흡수력 및 유지흡수력
    4. 보수력
    5. 조직감
    6. 산화안정성
요약 및 결론
감사의 글
References

• 표민정(경상국립대학교 응용생명과학부 응용생명과학전공 대학원생) | Min-Jeoung Pyo (Master Student, Devision of Applied Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 이교연(경상국립대학교 농업생명과학연구원 박사후연구원) | Kyo-Yeon Lee (Post-Doc, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 한채연(경상국립대학교 응용생명과학부 응용생명과학전공 대학원생) | Chae-Yeon Han (Master Student, Devision of Applied Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 박채은(경상국립대학교 응용생명과학부 응용생명과학전공 대학원생) | Chae-Eun Park (Master Student, Devision of Applied Life Science, Gyeongsang National University, Jinju 52828, Korea)
• 최성길(경상국립대학교 농업생명과학연구원 응용생명과학부(BK21) 식품공학과 교수) | Sung-Gil Choi (Professor, Institute of Agriculture and Life Sicences, Devision of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Korea) Corresponding author