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KMID : 0665220180310060802
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.802 ~ p.810
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Effect of Drone Pupa Meal Added as Replacement of Sodium Nitrite and Vitamin C on Physico-chemical Quality Characteristics of Emulsion-type Sausage
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Kang Sun-Moon
Maeng Ah-Ran
Seong Pil-Nam
Kim Jin-Hyung
Cho Soo-Hyun
Kim Yun-Seok
Choi Yong-Soo
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Abstract
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This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at 4℃ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) L* and a* values and higher (p<0.05) b* and h° values were exhibited in the T1 and T2 than in the control; and C* value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.
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KEYWORD
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drone pupa, sodium nitrite, vitamin C, sausage
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