에멀젼 함유 알지네이트 겔의 형태 변형이 온도감응성 향 방출 특성 및 식물성 육류 대체품의 적용성에 미치는 효과

초록

Achieving flavor release characteristics similar to those of real meat in plant-based meat alternatives (PBMA) remains challenging, with limited attention given to imparting such attributes during cooking. To address this issue, we introduced thermo-responsive microencapsulation method. Emulsion-filled alginate hydrogel encapsulating 3-methylbutanol (3-MB) (E-Agel) was developed in noodle-shape (E-Agel/N) to overcome the heterogeneity associated with bead-shape (EAgel/ B) in PBMA. A comparative analysis affirmed that E-Agel/N improved the homogeneity of PBMA appearance and exhibited flavor retention similar to that of E-Agel/B. As temperature and heating time increased, flavor retention of EAgel/ N decreased. Drying process ameliorated cooking loss and improved the hardness of E-Agel/N PBMA. Notably, dried E-Agel/N PBMA exhibited minimal flavor release before cooking but released 2-fold more flavor after cooking, contrasting with 3-MB added PBMA. Overall, E-Agel/N holds potential for application in PBMA industry, addressing consumer demands for meat-like flavor release attributes during cooking while improving food applicability and physical attributes.

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