Choi Yun-Sang, Kim Tae-Kyung, Choi Hee-Don, Park Jong-Dae, Sung Jung-Min, Jeon Ki-Hong, Paik Hyun-Dong, Kim Young-Boong
Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2017;37(5):617-625. doi: 10.5851/kosfa.2017.37.5.617. Epub 2017 Oct 31.
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 (<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (<0.05). The fat content of frankfurters in T1 (<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (<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 (>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.
本研究考察了用黄粉虫替代猪肉对法兰克福香肠理化性质和感官特性的影响。制备了对照组（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（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），用黄粉虫替代瘦猪肉。含黄粉虫的法兰克福香肠的水分含量、亮度、肌浆蛋白溶解度、硬度、黏性、咀嚼性和表观黏度均低于对照组（<0.05），而含黄粉虫的法兰克福香肠的蛋白质和灰分含量、pH值和黄度均高于对照组（<0.05）。T1组法兰克福香肠的脂肪含量最高（<0.05），且随着黄粉虫浓度的增加，各处理组的脂肪含量降低（<0.05）。随着黄粉虫浓度增加，法兰克福香肠的色泽、风味、异味和多汁性评分降低。对照组、T1组和T2组的总体可接受性无显著差异（>0.05）。因此，本研究结果表明，用高达10%的黄粉虫替代瘦猪肉能够成功地将法兰克福香肠的品质维持在与常规对照法兰克福香肠相似的水平。
