To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. pH 및 염도 측정
    3. 수분흡수능 측정
    4. 색도
    5. 조직감
    6. 통계처리
결과 및 고찰
    1. pH 변화
    2. 염도 변화
    3. 수분흡수능 변화
    4. 색도 변화
    5. 전단력의 변화
    6. 조직감 변화
요약 및 결론
감사의글
References

• 이경행(한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author
• 이재준(한국교통대학교 식품영양학전공 학부생) | Jae-Jun Lee (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 윤아름(한국교통대학교 식품영양학전공 학부생) | Ah-Rum Yoon (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이예진(한국교통대학교 식품영양학전공 학부생) | Ye-Jin Lee (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 장희연(한국교통대학교 식품영양학전공 학부생) | Hye-Yeon Jang (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김주옥(㈜시즈너 이사) | Ju-Ok Kim (Director, Seasoner Co., Koesan 28049, Korea)
• 이지연(㈜시즈너 차장) | Ji-Yeon Lee (Diputy, Seasoner Co., Koesan 28049, Korea)