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KMID : 1011620190350050441
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 5 p.441 ~ p.449
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The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molitor L.)
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Choi Ju-Hye
Yong Hae-In
Ku Su-Kyung
Kim Tae-Kyung
Choi Yun-Sang
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Abstract
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Purpose: The objective of this study was to investigate the quality characteristics of pork patties with mealworm (Tenebrio molitor L.) according to different replacement ratios.
Methods: Seven different groups of patties were prepared with various ratios (0%, 10%, 20%, 30%, 40%, 50%, and 60%) of mealworm. The patties were analyzed for cooking loss, reduction rate of diameter, pH, color, approximate compositions, shear force, and sensory characteristics.
Results: Cooking loss and reduction rate of diameter were significantly reduced depending on the addition level of mealworm (p<0.05). With increasing mealworm content in the patties, pH and fat content were increased but lightness, moisture content, protein content, and shear force were decreased (p<0.05). However, there were no significant differences in sensory characteristics.
Conclusion: The study results demonstrated the possibility addition of mealworm as a substitute for meat.
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KEYWORD
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pork patty, mealworm, meat alternative, quality characteristics
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