Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage

  • Jang, Ae-Ra (National Institute of Animal Science, Rural Development Administration) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Moo-Ha (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
  • Published : 2008.08.31
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Abstract

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

Keywords

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