Plant-based patties were manufactured by varying the amount of textured vegetable protein (TVP) added, and their physicochemical quality and acceptability were measured. As the TVP content in the patties increased, the pH also showed a significantly increased. Lightness tended to decrease with higher TVP contents, while redness was highest at 50% TVP. With increasing TVP, the intensity of redness diminished, and browning became more pronounced. Texture and shear force increased alongside the TVP content, enhancing the mechanical stability of the tissue; however, excessive hardness negatively impacted palatability. Antioxidant activity was highest at 60% and 65% TVP, likely attributed to the antioxidant components of soy protein as its concentration increased. In sensory evaluations, the control group (beef patty) received the highest overall acceptance. Among the plant-based patties, the one with 50% TVP received the best ratings for taste, aroma, texture, and overall acceptance. In contrast, flavor and texture scores gradually declined at TVP levels of 55% or higher. Additionally, the inclusion of red beet powder significantly improved the meat color, even at TVP concentrations of 60—65%.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 패티의 제조
    3. pH 측정
    4. 색도 측정
    5. 조직감 측정
    6. 항산화 활성 DPPH radical 소거능
    7. 관능평가
    8. 통계처리
결과 및 고찰
    1. pH 측정
    2. 색도 측정
    3. 조직감 측정
    4. 항산화 활성
    5. 관능평가
요약 및 결론
감사의 글
References

• 권혜원(국립한국교통대학교 일반대학원 식품영양학과 대학원생) | Hye-Won Kwon (Graduate Student, Department of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea)
• 이경행(국립한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea) Corresponding author