文章基本信息

标题：Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems
本地全文：下载
作者：Tae-Kyung Kim ; Min Hyeock Lee ; Hae In Yong 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1443-1456
DOI：10.3390/foods9101443
出版社：MDPI Publishing
摘要：In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.
关键词：edible insect; alternative protein; food quality; calorimetry; viscosity edible insect ; alternative protein ; food quality ; calorimetry ; viscosity