저작․연하가 용이한 흰점박이 꽃무지 유충 첨가 무스 타입 패티 제조

Abstract

In this study, the fatty acid composition and antioxidant activity of Protaetia brevitarsis larvae were analyzed, and a sensory evaluation was performed by preparing pork patties containing Protaetia brevitarsis larvae. The hardness test was used to determine whether the patties produced meet consumer needs for functional age-friendly foods. Patties were manufactured in accordance with the 3rd stage of KS, the Korean industrial standard demonstrated the acceptability of adding Protaetia brevitarsis larvae to pork patties, and thus, expanded the use of edible insects in foods. In addition, after adjustments of gelatin and water contents, the hardness test and regression analysis showed the patties produced met the 1st(∼5.82%), 2nd(5.82∼7.62%), and 3rd(7.62∼35.49%) KS steps for Korean industry standard age-friendly foods.