Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat - Part V: Comparative studies on components of AGM and Beef -

글루텐 人造肉의 品質特性에 影響을 주는 要因과 物性에 관한 硏究 - 5보: 인조육과 쇠고기의 성분 비교 -

  • Published : 1990.02.01

Abstract

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.

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