Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties.
Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-A Kim, Youngho Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi
Author Information
Nayoung Choi: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Sanghun Park: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Yunhwan Park: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Gyutae Park: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Sehyuk Oh: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Yun-A Kim: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Youngho Lim: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Soyoung Jang: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Youngjin Kim: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
Ki-Su Ahn: Chungcheongbuk-do Research and Extension Services, Cheongju 28130, Korea. ORCID
Xi Feng: Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA 95192, United States. ORCID
Jungseok Choi: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. ORCID
In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of , , , and ) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.
