This study explored the potential of bracken powder as a substitute for textured vegetable protein (TVP) in meat analogs during frozen storage (-18°C for 3 months). The color, texture, antioxidant properties, and sensory attributes of patties with varying bracken content were systematically investigated. color and L*, a*, and b* values decreased with the addition of bracken. Hardness of the patties increased with higher bracken content and reduced TVP levels. After freezing for one week, patties had decreased texture attributes, particularly hardness and chewiness. In addition, the antioxidant effect of patties increased with increasing bracken content, and these effects were maintained after frozen storage. For the electric nose tests, patties containing 3% bracken exhibited a flavor similar to that of raw beef patties. These findings offer valuable insights for future endeavors to explore the utilization of bracken in plant-based meat analogs within the food industry.

Abstract
서 론
재료 및 방법
    실험 재료
    실험 방법
결과 및 고찰
    외관
    색도
    조리특성
    Texture profile analysis (TPA)
    전자코(electronic nose)
    항산화 효과
요 약
References

• 최희연(강릉원주대학교 해양바이오식품학과) | Heeyeon Choi (Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• 조연지(강릉원주대학교 해양바이오식품학과, 강릉원주대학교 해람제빵연구소) | Yeon-Ji Jo (Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea) Corresponding author
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵연구소) | Sung Hoon Park (Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)