In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2...In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2%A.dichotoma and 2%P.brevitarsis showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(P<0.05).In addition,those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(P<0.05)during all storage days.Tteokgalbi prepared with 2%A.dichotoma showed the highest brownness index,pH,and cooking yield,but the lowest shear force value(P<0.05).During all storage days,the total aerobic bacteria level did not differ significantly among the treatments.In conclusion,A.dichotoma extracts(2%)were effective as antioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial counts.These results confirmed that the edible insect extracts have industrial value as a food additive.展开更多
基金This research was supported by the Main Research Program(E0211200-02)of the Korea Food Research Institute,funded by the Ministry of Science and ICT,Republic of Korea.
文摘In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated storage.Tteokgalbi prepared with 2%A.dichotoma and 2%P.brevitarsis showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(P<0.05).In addition,those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(P<0.05)during all storage days.Tteokgalbi prepared with 2%A.dichotoma showed the highest brownness index,pH,and cooking yield,but the lowest shear force value(P<0.05).During all storage days,the total aerobic bacteria level did not differ significantly among the treatments.In conclusion,A.dichotoma extracts(2%)were effective as antioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial counts.These results confirmed that the edible insect extracts have industrial value as a food additive.
