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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 417 - 425 (9page)
이용수
초록· 키워드
오류제보하기
The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis . The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
전유호 / 2016 / Physicochemical Properties and Oxidative Stabilities of Mealworm (Tenebrio molitor) Oils Under Different Roasting Conditions / Food Science and Biotechnology 25(1):105~110
Tae-Kyung Kim / 2020 / Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system / LWT 134:110270
Seonmin Lee / 2021 / Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting / Food Chemistry 338:128073
김태경 / 2019 / Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends / 한국축산식품학회지 39(4):521~540
최윤상 / 2017 / Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters / 한국축산식품학회지 37(5):617~625
Tae-Kyung Kim / 2020 / Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system / LWT 134:110270
Seonmin Lee / 2021 / Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting / Food Chemistry 338:128073
김태경 / 2019 / Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends / 한국축산식품학회지 39(4):521~540
최윤상 / 2017 / Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters / 한국축산식품학회지 37(5):617~625
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