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

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 formulated wit...

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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Park, Yoo-Sun, Choi, Yun-Sang, Hwang, Ko-Eun, Kim, Tae-Kyung, Lee, Cheol-Won, Shin, Dong-Min, Han, Sung Gu
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2017
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516061/
https://ncbi.nlm.nih.gov/pubmed/28747820
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.351
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