The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Patty Prepared with Mealworm Powder

갈색거저리 유충 분말을 이용한 패티 제조 및 품질특성

  • Kim, Hyung-Mi (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center) ;
  • Kim, Jung-Nam (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center) ;
  • Kim, Jin-Sou (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center) ;
  • Jeong, Mi-Young (Dept. of Nutrition and Dietetics, Severance Hospital, Yonsei University Medical Center) ;
  • Yun, Eun-Young (Dept. of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, Jae-Sam (Dept. of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine of Kyonggi University)
  • 김형미 (연세의료원 세브란스병원 영양팀) ;
  • 김정남 (연세의료원 세브란스병원 영양팀) ;
  • 김진수 (연세의료원 세브란스병원 영양팀) ;
  • 정미영 (연세의료원 세브란스병원 영양팀) ;
  • 윤은영 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 황재삼 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2015.09.17
  • Accepted : 2015.10.02
  • Published : 2015.10.31
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Abstract

This study was performed to develop patties with quality characteristics using mealworm powder, followed by assessments of general compositions and the branched-chain amino acid (BCAA) levels of the patties. An analysis of the chromaticity of the patties shows that the lightness and yellowness were decreased, whereas the redness was increased, as the amount of mealworm powder was increased. According to the sensory evaluation, the mealworm patty that contain 20% of mealworm powder (M20) showed an overall high preference level. In terms of the mechanical properties, the hardness, gumminess, and chewiness were significantly increased, whereas the springiness and cohesivensee were decreased, as the amount of mealworm powder was increased. The general composition of the M20 consists of 41.84% (moisture), 8.78% (carbohydrates), 34.42% (crude protein), 13.15% (crude fats), and 1.81% (crude ash). The BCAA contents (leucine, isoleucine, and valine) significantly increased in correspondence with the increases of the as mealworm-powder amount regarding the M20, the BCAA composition consists of the following: leucine (2,906.25 mg/100 g), isoleucine (1,459.09 mg/100 g), and valine (1,813.18 mg/100g). The conclusion of this study suggests that mealworm is a potential food material that could possibly replace meat.

Keywords

References

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