Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality characteristics of fish cakes containing different amounts of mealworm powder (Tenebrio molitor)

갈색거저리 유충 분말을 첨가한 어묵의 품질특성

  • Seo, Jeong Hyun (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Hong, Chae Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Shin, Dong Eok (Korean Bugs Industry) ;
  • Lee, Junsoo (Department of Culinary and baking, Chungbuk Provincial Collage of Science & Technology) ;
  • Kang, Tea Su (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 서정현 (충북대학교 식품생명공학과) ;
  • 홍채영 (충북대학교 식품생명공학과) ;
  • 신동억 (대한곤충산업) ;
  • 강태수 (충북도립대학교 조리제빵과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2020.04.23
  • Accepted : 2020.06.03
  • Published : 2020.08.31
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Abstract

The quality characteristics of fish cakes containing different amounts of mealworm powder were analyzed. The moisture content decreased while water absorption index increased with the addition of mealworm powder. The L value was decreased but a value was increased as the amount of mealworm powder added increased. The hardness and cutting forces were 2.63 and 0.09 kg, respectively, in the 0% fried fish cake. With an increase in the amount of mealworm powder, the hardness and cutting force increased to 3.18 and 0.14 kg in the 9% fried fish cake. The pH did not differ with the addition of mealworm powder. During the sensory evaluation, 0 and 3% groups had the highest scores in color, flavor, taste, texture and overall acceptance. These scores decreased with increasing mealworm powder content. Based on the results of the quality characteristics and sensory evaluation, the amount of mealworm powder addition suitable for fish cake production was 3%.

갈색거저리 유충 분말이 어묵의 품질특성에 미치는 영향을 살펴보기 위하여 갈색거저리 유충을 건조하고 분말화하여 첨가한 어묵의 품질특성을 분석하였다. 어묵의 수분함량은 갈색거저리 유충 분말 첨가량이 증가함에 따라 감소하였으며, 수분흡수력은 첨가량 증가에 따라 증가하였다. 색도는 첨가량이 증가함에 따라 L값이 감소하고 a값이 증가하였다. 조직감과 절단력은 0% 튀김어묵에서 각각 2.63 kg 및 0.09 kg이었으며, 첨가량이 증가함에 따라 증가하여 9% 첨가에서는 각각 3.18 kg 및 0.14 kg이었다. pH는 갈색거저리 유충 분말의 첨가량에 따라 유의적인 차이가 없었으며, 국물 탁도는 튀김어묵이 높게 나타났다. 관능검사 결과 색, 향, 맛, 조직감 및 전체적 기호도에서 0%와 3% 첨가군이 우수하였으며, 3% 이상의 첨가량에서는 첨가량이 증가함에 따라 낮아졌다. 이상의 품질특성과 관능특성 결과를 종합해보았을 때 어묵제조에 적합한 갈색거저리 유충 분말의 함량은 3%로 판단되었다.

Keywords

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