논문 상세보기
pp.134-144
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.
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 장수애 분말 제조 및 특성
2. 유화형 소시지 제조
3. 가열감량
4. 색도
5. 조직감
6. 지질 산패도
7. 관능 평가 및 인식 조사
8. 통계 분석
Ⅲ. 결과 및 고찰
1. 장수애 분말의 항산화 활성
2. pH와 가열감량
3. 색도
4. 조직감
5. 지질산패도
6. 관능평가 및 인식 조사
Ⅳ. 요약
사사
Ⅴ. 참고문헌
