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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 351 - 359 (9page)
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초록· 키워드
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This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control. In addition, pH, viscosity, hardness, gumminess, and chewiness were improved after the addition of silkworm pupae. Furthermore, meat batter formulated with TG and silkworm pupae showed improved hardness, gumminess, chewiness and viscosity compared to control batter. Addition of 1% TG with 15% silkworm pupae to meat batter resulted in significantly higher pH, textures, and viscosity. Our data suggest that both silkworm pupae and TG can be added to meat batter to improve its physicochemical properties. Therefore, combination of silkworm pupae and TG could be a new nutritional and functional source for meat products.
목차
등록된 정보가 없습니다.
참고문헌 (43)
참고문헌 신청
AOAC / 1995 / Official methods of analysis of AOAC (Vol. 41, 16th ed.) / Association of Official Analytical Chemists
Assielou, B. / 2015 / Oryctes owariensis larvae as good alternative protein source: Nutritional and functional properties / Ann. Res. Rev. Biol 8:1~9
Atilgan, E / 2017 / Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level / J. Food Sci. Technol 54:303~312
Baker, M. A. / 2016 / An exploration and investigation of edible insect consumption: The impacts of image and description on risk perceptions and purchase intent / Psychol. Mark 33:94~112
Bourne, M. C / 2002 / Food Texture and Viscosity: Concept and Measurement / Academic Press
Assielou, B. / 2015 / Oryctes owariensis larvae as good alternative protein source: Nutritional and functional properties / Ann. Res. Rev. Biol 8:1~9
Atilgan, E / 2017 / Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level / J. Food Sci. Technol 54:303~312
Baker, M. A. / 2016 / An exploration and investigation of edible insect consumption: The impacts of image and description on risk perceptions and purchase intent / Psychol. Mark 33:94~112
Bourne, M. C / 2002 / Food Texture and Viscosity: Concept and Measurement / Academic Press
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