Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters.
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters.
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DOI：
10.5851/kosfa.2017.37.5.617
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发表时间：
2017
影响因子：
--
通讯作者：
Kim YB
中科院分区：
文献类型：
--
作者：
Choi YS;Kim TK;Choi HD;Park JD;Sung JM;Jeon KH;Paik HD;Kim YB
研究了用黄粉虫代替猪肉对法兰克福香肠理化特性和感官特性的影响。控制（50%猪肉火腿），T1（45%猪肉火腿+5%黄粉虫），T2（40%猪肉火腿+10%黄粉虫），T3（35%猪肉火腿+15%黄粉虫），T4分别以黄粉虫代替猪瘦肉，制备了T5（30%猪肉火腿+20%黄粉虫）、T5（25%猪肉火腿+25%黄粉虫）和T6（20%猪肉火腿+30%黄粉虫）三个试验组。结果表明，带黄粉虫的香肠的水分含量、亮度、肌浆蛋白溶解度、硬度、胶粘性、咀嚼性和表观粘度均低于对照组（p<0.05），而蛋白质含量、灰分、pH值和黄度均高于对照组（p<0.05）。T1处理组的脂肪含量最高（p<0.05），各处理组的脂肪含量随黄粉虫浓度的增加而降低（p<0.05）。随着黄粉虫浓度的增加，法兰克福香肠的颜色、风味、异味和多汁性评分较低。对照组、T1组和T2组的总体可接受性无显著差异（p>0.05）。因此，这项研究的结果表明，用高达10%的黄粉虫代替瘦肉，成功地将法兰克福香肠的质量保持在与常规对照法兰克福香肠相似的水平。
The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.
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影响因子：
7.1
作者：
BLOUKAS, I;HONIKEL, KO
通讯作者：
HONIKEL, KO
影响因子：
7.1
作者：
Choi, Yun-Sang;Choi, Ji-Hun;Kim, Cheon-Jei
通讯作者：
Kim, Cheon-Jei
影响因子：
7.1
作者：
Choi, Yun-Sang;Choi, Ji-Hun;Kim, Cheon-Jei
通讯作者：
Kim, Cheon-Jei
影响因子：
5.3
作者：
Tan, Hui Shan Grace;Fischer, Arnout R. H.;van Trijp, Hans C. M.
通讯作者：
van Trijp, Hans C. M.
影响因子：
7.1
作者：
Choi, Yun-Sang;Park, Kwaon-Sik;Kim, Cheon-Jei
通讯作者：
Kim, Cheon-Jei