Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Abstract This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formu...

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Autors principals:	Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
Format:	Artigo
Idioma:	Inglês
Publicat:	Springer Nature 2017-06-01
Col·lecció:	Food Science of Animal Resources
Matèries:	edible insects silkworm pupae Bombyx mori transglutaminase meat batter
Accés en línia:	https://doi.org/10.5851/kosfa.2017.37.3.351
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