한국축산식품학회지 (Food Science of Animal Resources)

  • 제37권3호
  • /
  • Pages.351-359
  • /
  • 2017
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

  • Park, Yoo-Sun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Tae-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Cheol-Won (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shin, Dong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2017.05.16
  • 심사 : 2017.05.28
  • 발행 : 2017.06.30
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초록

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.

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