Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties

• 발행기관: 한국축산식품학회
• 저자명: Nayoung Choi Sanghun Park Yunhwan Park Gyutae Park Sehyuk Oh Yun-a Kim Youngho Lim Soyoung Jang Youngjin Kim Ki-Su Ahn Xi Feng Jungseok Choi
• 간행물 정보: 『Food Science of Animal Resources』제44권 제4호, 817~831쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.07.01

국문 초록

In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1- picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

edible insects partial substitute phenolic compounds cooking loss antioxidant