Park Yoo-Sun, Choi Yun-Sang, Hwang Ko-Eun, Kim Tae-Kyung, Lee Cheol-Won, Shin Dong-Min, Han Sung Gu
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Korean J Food Sci Anim Resour. 2017;37(3):351-359. doi: 10.5851/kosfa.2017.37.3.351. Epub 2017 Jun 30.
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 () 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.
本研究旨在调查用新鲜猪肉、背膘、水和盐制备，并添加三种不同量（5%、10%和15%）的蚕蛹粉和转谷氨酰胺酶（TG）配制而成的肉糜的理化性质。添加蚕蛹粉的肉糜蛋白质和灰分含量显著高于对照肉糜。向肉糜中添加蚕蛹也使其蒸煮损失显著低于对照。此外，含有15%蚕蛹的肉糜与对照相比，红度值无显著差异。另外，添加蚕蛹后，pH值、粘度、硬度、胶粘性和咀嚼性均有所改善。此外，与对照肉糜相比，添加TG和蚕蛹配制的肉糜硬度、胶粘性、咀嚼性和粘度均有所提高。向肉糜中添加1% TG和15%蚕蛹可显著提高pH值、质地和粘度。我们的数据表明，蚕蛹和TG均可添加到肉糜中以改善其理化性质。因此，蚕蛹和TG的组合可能是肉类产品新的营养和功能来源。
