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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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Principais autores: Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
Format: Artigo
Sprog:Inglês
Udgivet: Springer Nature 2017-06-01
Serier:Food Science of Animal Resources
Fag:
edible insects
silkworm pupae
Bombyx mori
transglutaminase
meat batter
Online adgang:https://doi.org/10.5851/kosfa.2017.37.3.351
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