To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

ABSTRACT
서 론
재료 및 방법
    실험재료 및 시약
    압출성형 대체육 제조
    조직감
    DPPH 라디칼 소거능
    색도 분석 및 육안적 관찰
    수분 흡수력
결과 및 고찰
    조직감
    육안적 관찰
    수분 흡수력
    DPPH radical 소거 활성
    색도 분석
적 요

• 임호성(조선대학교 대학원 화학공학과) | Ho-Seong Im (Department Chemical Engineering, Graduate School of Chosun University, Gwangju 61452, Republic of Korea)
• 구본재(국립공주대학교 식품공학과) | Bon-Jae Gu (Department of Food Science and Technology, Kongju National University, Yesan)
• 신현재(조선대학교 대학원 화학공학과) | Hyun-Jae Shin (Department Chemical Engineering, Graduate School of Chosun University, Gwangju 61452, Republic of Korea) Corresponding author