The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Drone Pupa Meal Added as Replacement of Sodium Nitrite and Vitamin C on Physico-chemical Quality Characteristics of Emulsion-type Sausage

아질산나트륨 및 비타민 C 대체로 첨가한 수벌번데기 분말이 유화형 소시지의 이화학적 품질 특성에 미치는 영향

  • Kang, Sun Moon (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Maeng, Ah Ran (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Planning and Coordination Bureau, Rural Development Administration) ;
  • Kim, Jin-Hyoung (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yunseok (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Choi, Yong-Soo (Sericulture and Apiculture Division, National Institute of Agriculture Science, Rural Development Administration)
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 맹아란 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 연구정책국) ;
  • 김진형 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김윤석 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 최용수 (농촌진흥청 국립농업과학원 잠사양봉소재과)
  • Received : 2018.10.22
  • Accepted : 2018.11.06
  • Published : 2018.12.31
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Abstract

This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at $4^{\circ}C$ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) $L^*$ and $a^*$ values and higher (p<0.05) $b^*$ and $h^{\circ}$ values were exhibited in the T1 and T2 than in the control; and $C^*$ value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.

Keywords

Table 1. Formulas of experimental sausages

HGSPB1_2018_v31n6_802_t0001.png 이미지

Table 2. Effect of drone pupa meal added as replacement of sodium nitrite and vitamin C on pH value and proximate composition of emulsion-type sausage

HGSPB1_2018_v31n6_802_t0002.png 이미지

Table 3. Effect of drone pupa meal added as replacement of sodium nitrite and vitamin C on fatty acid composition of emulsion-type sausage

HGSPB1_2018_v31n6_802_t0003.png 이미지

Table 4. Effect of drone pupa meal added as replacement of sodium nitrite and vitamin C on color of emulsion-type sausage at 4℃ for 30 days

HGSPB1_2018_v31n6_802_t0004.png 이미지

Table 5. Effect of drone pupa meal added as replacement of sodium nitrite and vitamin C on 2-thiobarbituric acid reactive substances (TBARS) content of emulsion-type sausage at 4℃ for 30 days

HGSPB1_2018_v31n6_802_t0005.png 이미지

Table 6. Effect of drone pupa meal added as replacement of sodium nitrite and vitamin C on textural parameters of emulsion-type sausage at 4℃ for 30 days

HGSPB1_2018_v31n6_802_t0006.png 이미지

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