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KMID : 1024420210250040428
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Food Engineering Progress
2021 Volume.25 No. 4 p.428 ~ p.435
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Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder
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Hyun Ji-Yong
Nam Jung-Hyun
Kim Du-Ri
Chun Ji-Yeon
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Abstract
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This study investigated the effects of Protaetia brevitarsis larvae powder (PLP) on the physical properties of emulsion- type sausages. The contrast and addition sausages were prepared in 0%, 1%, 2%, and 3% variants. There was no difference in proximate components between sausages with PLP and without PLP (p>0.05). The L* of sausages was decreased, but the b* tended to increase with additional PLP amounts. Adding PLP increased pH and water holding capacity and decreased cooking loss. Meanwhile, adding PLP (p<0.05) increased antioxidant activity. The springiness and cohesiveness did not show significant differences among the samples (p>0.05), but hardness, gumminess, and chewiness showed significant differences among the samples (p<0.05). In conclusion, the addition of PLP to emulsion-type sausages would enable the production of functional chicken breast sausages.
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KEYWORD
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chicken, sausage, Protaetia brevitarsis larvae powder, meat products, quality characteristics
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