Physicochemical and sensory characteristics of plant-based patties with varying ratios of songhwa mushroom and chickpea flour; 송화버섯과 병아리콩 혼합비율에 따른 식물성 패티의 이화학적 및 감각적 특성 변화

초록

As the global interest in sustainable meat alternatives has increased, mushrooms have emerged as an ingredient because of their nutritional value and desirable texture. In this study, plant-based meat analogs using Songhwa mushrooms and chickpea flour at ratios of 50:50, 75:25, and 100:0 were compared with pork patties as the control. Increasing the proportion of mushrooms increased water-holding capacity, although it remained lower than that of the control. The 50:50 ratio showed the highest viscoelasticity and dough hardness despite having lower moisture retention than the control. All samples showed lower cooking loss and firmness than the control. Both the pH and TBARS levels increased during storage; however, a higher mushroom ratio resulted in lower TBARS values, indicating improved oxidative stability. The 75:25 and 100:0 samples maintained VBN values below 2.00 mg% after 7 days. Sensory evaluation revealed that, excluding the control, the 75:25 ratio had the highest overall acceptability, suggesting its potential as a plant-based meat alternative.

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