Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Two-spotted Cricket (Gryllus bimaculatus) Brown Stock by High Pressure Cooking

고압가열방식을 이용한 쌍별귀뚜라미 갈색 육수의 품질특성

  • Lee, Dong-gue (Dept. of Food Service Management, Kyunghee University) ;
  • Kim, Ki-bbeum (Dept. of Culinary Arts and Hotel Service, Far East University) ;
  • Choi, Soo-keun (Dept. of Culinary & Service Management, Kyunghee University)
  • 이동규 (경희대학교 조리외식경영학과) ;
  • 김기쁨 (극동대학교 호텔외식조리학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Received : 2017.06.08
  • Accepted : 2017.06.26
  • Published : 2017.06.30
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Abstract

This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and $^{\circ}Brix$ increased significantly (p<0.001). With increased boiling time, pH and moisture content was the lowest. In the total content of free amino acids was highest in 45 min with boiling time. The quantitative descriptive analysis of two-spotted cricket stock was evaluated, which was the strongest with increased boiling time, and acceptance test was best results in TCS45. Therefore, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket led to the increase of domestic interests.

Keywords

References

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