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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.31 No.4 pp.134-144
DOI : https://doi.org/10.12718/AARS.2020.31.4.134

Substitution of Phosphate and ISP by Allomyrina dichotoma Larvae Powder in Emulsion Sausage

Hyun Gyung Jeong1, Kyung Jo2, Seonmin Lee2, Yun-Sang Cho4, Samooel Jung3*
1Undergraduate Student, 2Graduate Student, 3Professor, Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea,
4Researcher, Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
*Corresponding author: Samooel Jung, Division of Animal and Dairy Science, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 34134, Korea. Tel: +82-42-821-5774, E-mail: samooel@cnu.ac.kr

Abstract

This study investigated the substitution effect of phosphate and isolated soybean powder (ISP) by Allomyrina dichotoma larvae powder (AP) in emulsion sausage. The sausages were prepared for five treatments: 1) positive control (PC): sausages manufactured with sodium pyrophosphate (0.3%) and ISP (1%); 2) negative control (NC): sausages manufactured without sodium pyrophosphate, and ISP; 3) phosphate replacement (PR): sausages manufactured with ISP and AP (1%); 4) ISP replacement (IR): sausages manufactured with sodium pyrophosphate and AP; 5) phosphate and ISP replacement (PIR): sausages manufactured with AP. The 1% AP extract showed DPPH radical scavenging (45.65±2.468%) and metal chelating (22.46±3.559%) activity. The high pH value of AP (8.03) increased the pH of the meat batter of PR, IR, and PIR (p<0.05), but there was no inhibitory effect on cooking loss. Cooking loss of IR was not significantly different with PC due to phosphate. The addition of AP decreased the L* and a* values and increased the b* values, and decreased hardness, chewiness, and springiness of PR, IR, and PIR (p<0.05). AP did not inhibit lipid oxidation in sausages, in contrast to phosphate. In sensory evaluation, the addition of AP resulted in low scores for all sensory parameters of the sausages, although most panels had normal or positive awareness (p<0.05). Aroma was more influential on samples than color. Overall, AP did not replace phosphate and ISP in the sausages. Therefore, processes such as eliminating unique aroma and color and increasing solubility through particle size control are necessary to use AP as a protein source.

유화형 소시지에서 장수풍뎅이 유충(장수애) 분말의 인산염 및 분리대두단백 대체효과

정현경1, 조경2, 이선민2, 최윤상4, 정사무엘3*
충남대학교 동물자원과학부 학부생1, 대학원생2, 교수3, 한국식품연구원 가공공정연구단 연구원4

초록

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