This study was conducted to provide basic research in the meat substitute market by developing plant-based ham that can replace existing commercially available animal ham.
The protein content of DHA was higher than the commercially available CHV, and the carbohydrate content was higher than the CVH. The essential amino acid composition was 37.23% DHA, which was similar to that of commercially available ham. In particular, DHA was in the order of glutamic acid > aspartic acid > leucine, and tryptophan was not observed. Brightness (L) was higher in MH, redness (L) was higher in DHA, and yellowness (a) was higher in CVH. The hardness was the highest in MH, and the cohesiveness and elasticity of DHA tended to be higher than that of MH. DHA increased fat rancidity and protein deterioration over time. In view of the results of this study, the manufacturing method of the alternative ham developed in this study is a scientific formulation to taste meat without a nutritionally significant difference compared to commercially available animal ham. It is considered to be good basic data for research on alternative meat.