갈색거저리 유충(Tenebrio molitor L.) 분말의 대체량이 유화소시지의 이화학적 성질에 미치는 영향
Influence on the Physico-Chemical Qualities of Emulsified Sausages Added Different Levels of Tenebrio molitor L. Powder
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초록
식용곤충인 갈색거저리 유충이 식품 대체원료로써 식육에 대한 대체 가능성을 타진하고자 갈색거저리 유충 분말을 대체하지 않은 제품을 대조구로설정하고 1%, 2%, 3% 비율로 대체한 유화소시지를 처리구로 하여 4±1℃에서 1, 8, 15, 22, 29일간 저장하면서 이화학적 특성과 관능적 특성변화를 측정하였다. 갈색거저리 유충 분말을 첨가한 처리구의 pH는 대조구보다 증가하였고, 보수성(WHC)은 저장기간에 따라 대조구와 처리구간 유의적인 차이는 크게 나타나지 않았으나, 대체량이 많을수록 보수성이 더 우수하였다(p<0.05). 휘발성 염기태질소(VBN), 지방산패도(TBARS)는 대조구보다 감소하였으며, 관능검사의 경우 대조구와 유의적 차이가 나타나지 않았다(p<0.05). 따라서, 처리구가 대조구보다 우수한 품질과저장성을 가지고 있었으며, 기호적인 측면에서도 뒤처지지 않아서 갈색거저리 유충 분말로 식육을 대체하는 것이 가능하다고 판단되어 식용곤충을식품 대체원료로 제품화하였을 때, 식용곤충에 대한 거부감을 완화하고 소비자들에게 있어 긍정적인 인식의 변화를 이끌어낼 수 있는 기초자료를제시할 수 있었다.
Abstract
This study was conducted to investigate the possibility of commercializing some meat by replacing it with Tenebrio molitor L. andto present basic data to consumers to ease their reluctance to products using edible insects. In order to determine the appropriate levelsof replacement of Tenebrio Molitor L. powder (Tenebrio Molitor 0%; Control, Tenebrio Molitor 1%; TM1, Tenebrio Molitor 2%; TM2,Tenebrio Molitor 3%; TM3), these emulsified sausages prepared with these replacement levels were vacuum-packed and stored at 4±1℃for 4 weeks, and chemical properties and functionalities of these sausages were measured once a week based on the manufacturingdate. The pH of the treatment group to which the Tenebrio Molitor L. powder was added increased compared to the control group,and the water retention (WHC) did not show a significant difference between the control group and the treatment group dependingon the storage period, but the higher replacement levels, the better the water retention (p<0.05). Volatile basic nitrogen (VBN) andfatty acid patency (TBARS) decreased compared to the control group, and there was no significant difference from the control groupin the sensory test (p<0.05). The results of the study confirmed that it was able to replace some parts of the meat to Tenebrio molitorL. powder, and through this, it could be presented as basic data on changes in perception to reduce consumers’ reluctance in replacingedible insects as food.
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