Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins

• 발행기관: 한국축산식품학회
• 저자명: Jiyoon Kim Jung Soo Kim Kwang-Deog Moon
• 간행물 정보: 『Food Science of Animal Resources』제45권 제6호, 1656~1670쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

The development of hybrid meat is essential as an alternative to reducing the consumption of animal meat, and the current market demand for such products is driving the substitution of plant-based ingredients. This research study conducted a comparative analysis of the quality characteristics of processed hybrid chicken analogue utilizing isolated rice, pea, and soy proteins. Specifically, isolated rice, pea, and soy proteins were used to replace 20% of the weight of chicken breast in the preparation of the chicken protein emulsion gel. Subsequently, the emulsified gel was cooked at 180℃ for 15 min, and the quality attributes of the hybrid chicken analogue were assessed. Prior to cooking, the gel strength and rheological properties of the emulsion gels were ranked high in the order of soy>pea>rice protein among plant-based proteins. After cooking, it was observed that soy protein exhibited an excellent nutrient balance, strong structural bonds, and cooking stability. Consequently, it displayed excellent texture properties (cohesiveness, springiness, and shear force). This study identifies the potential for manufacturing hybrid meat by utilizing various plant-based proteins and provides valuable data for sustainable food research.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

hybrid meat hybrid chicken meat analogue processed hybrid chicken analogue plant-based proteins