Effect of Interaction Between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Oct 15

PMID 33053732

Citations 10

Authors

Tae-Kyung Kim

Min Hyeock Lee

Hae In Yong

Samooel Jung

Hyun-Dong Paik

Hae Won Jang

Yun-Sang Choi

Affiliations

Soon will be listed here.

Abstract

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins ( L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with protein, significantly increased with protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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