Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage
作者机构：Research Group of Food ProcessingKorea Food Research InstituteWanju55365Republic of Korea Division of Animal and Dairy ScienceChungnam National UniversityDaejeon34134Republic of Korea
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2023年第52卷第2期
页 面：326-333页
核心收录：
学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学]
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
主 题：Edible insect Lipid oxidation Natural antioxidant Refrigerated storage Tteokgalbi
摘 要：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 *** prepared with 2%*** and 2%*** showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(P0.05).In addition,those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(P0.05)during all storage *** prepared with 2%*** showed the highest brownness index,pH,and cooking yield,but the lowest shear force value(P0.05).During all storage days,the total aerobic bacteria level did not differ significantly among the *** conclusion,*** extracts(2%)were effective as antioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial *** results confirmed that the edible insect extracts have industrial value as a food additive.
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