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KMID : 0380620200520040403
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.403 ~ p.408
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Quality characteristics of fish cakes containing different amounts of mealworm powder (Tenebrio molitor)
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Seo Jeong-Hyun
Hong Chae-Young
Shin Dong-Eok
Kang Tea-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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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%.
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KEYWORD
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mealworm, fish cake, quality characteristics, sensory evaluation
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