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pp.397-403
To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.
서 론
재료 및 방법
1. 실험재료
2. TVP 첨가 김치찌개 제조
3. TVP 첨가 김치찌개의 이화학적 분석
4. 항산화 성분 함량 및 활성
5. 통계처리
결과 및 고찰
1. pH 및 염도
2. 색도
3. 조직감
4. 항산화 성분 함량 및 활성
요약 및 결론
감사의 글
References
