Quality characteristics of pork patties containing silkworm powder and vegetable worm (Paecilomyces Japonica) during cold storage

Abstract

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm stored for 9 days at 5 degrees C. pH values were higher in treatment groups than that in controls by storage 6. L (lightness) and a (redness) value were decreased with increasing, addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silk-worm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at Control groups at the initial day (p<0.05). yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.