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http://dx.doi.org/10.9799/ksfan.2015.28.5.813

Quality Characteristics of Patty Prepared with Mealworm Powder  

Kim, Hyung-Mi (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center)
Kim, Jung-Nam (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center)
Kim, Jin-Sou (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center)
Jeong, Mi-Young (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center)
Yun, Eun-Young (Dept. of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration)
Hwang, Jae-Sam (Dept. of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration)
Kim, Ae-Jung (The Graduate School of Alternative Medicine of Kyonggi University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.5, 2015 , pp. 813-820 More about this Journal
Abstract
This study was performed to develop patties with quality characteristics using mealworm powder, followed by assessments of general compositions and the branched-chain amino acid (BCAA) levels of the patties. An analysis of the chromaticity of the patties shows that the lightness and yellowness were decreased, whereas the redness was increased, as the amount of mealworm powder was increased. According to the sensory evaluation, the mealworm patty that contain 20% of mealworm powder (M20) showed an overall high preference level. In terms of the mechanical properties, the hardness, gumminess, and chewiness were significantly increased, whereas the springiness and cohesivensee were decreased, as the amount of mealworm powder was increased. The general composition of the M20 consists of 41.84% (moisture), 8.78% (carbohydrates), 34.42% (crude protein), 13.15% (crude fats), and 1.81% (crude ash). The BCAA contents (leucine, isoleucine, and valine) significantly increased in correspondence with the increases of the as mealworm-powder amount regarding the M20, the BCAA composition consists of the following: leucine (2,906.25 mg/100 g), isoleucine (1,459.09 mg/100 g), and valine (1,813.18 mg/100g). The conclusion of this study suggests that mealworm is a potential food material that could possibly replace meat.
Keywords
mealworm powder; patty; quality characteristics; branched-chain amino acids;
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