갈색거저리 유충의 대체 비율에 따른 돈육 패티의 품질특성 연구 = The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molitor L.)

다국어 초록 (Multilingual Abstract)

Purpose: The objective of this study was to investigate the quality characteristics of pork patties with mealworm (Tenebrio molitor L.) according to different replacement ratios. Methods: Seven different groups of patties were prepared with various ratios (0%, 10%, 20%, 30%, 40%, 50%, and 60%) of mealworm. The patties were analyzed for cooking loss, reduction rate of diameter, pH, color, approximate compositions, shear force, and sensory characteristics. Results: Cooking loss and reduction rate of diameter were significantly reduced depending on the addition level of mealworm (p<0.05). With increasing mealworm content in the patties, pH and fat content were increased but lightness, moisture content, protein content, and shear force were decreased (p<0.05). However, there were no significant differences in sensory characteristics. Conclusion: The study results demonstrated the possibility addition of mealworm as a substitute for meat.

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