대체육 완자의 정량적 묘사분석 및 기호도 연구 = Quantitative descriptive analysis and consumer acceptance of meat alternative Wanja

다국어 초록 (Multilingual Abstract)

Purpose: This study evaluated the sensory characteristics and consumer acceptance of Wanja made from beef, pork, chicken, and alternatives to meat. The sensory properties of six Wanja samples (beef Wanja (BW), pork Wanja (PW), chicken Wanja (CW), and alternative meat Wanja (B company, U company, and V company)) were analyzed. Methods: The sensory profiles of the samples were determined by nine trained panelists by applying the quantitative descriptive analysis(QDA). The consumer acceptance was analyzed by 80 panelists. The collected data were analyzed using principal component analysis(PCA) and partial least squares regression(PLSR).
Results: QDA showed that the six Wanja had 32 sensory attributes, including ivoriness, redness, garlic smell, artificial flavor, artificial spices flavor, sweet, salty, hardness, and chewiness. The PCA values obtained for oily taste, smokey taste, and acidified bean taste were the first component accounting for 68.16% and dark-grayishbrowness color, Bulgogi taste, and Bulgogi flavor were the second component, accounting for 16.22%. The PLSR results determined that PW, CW, and BW were closest for the odor acceptance, taste acceptance, texture acceptance, and overall acceptance, whereas AW1 had the least acceptance. Conclusion: This study specifically identified the sensory characteristics of Wanja made with alternative meats and revealed the need for the development of various alternative meat products.