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

Tae-Kyung Kim,Hyun-Dong Paik,Min Hyeock Lee,Hae Won Jang,Samooel Jung,Hae In Yong,Yun-Sang Choi

doi:10.3390/foods9101443

Abstract

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor 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 T. molitor protein, significantly increased with T. molitor 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 T. molitor 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 T. molitor 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.

Highlights

In recent studies, edible insects have been highlighted as an important protein resource for the future, in terms of food security [1,2]
The objective of this study was to examine the thermal stability and rheological properties of emulsion systems prepared by replacing myofibrillar protein with proteins obtained from the edible insect, Tenebrio molitor L., and to contribute to the development of an interaction between edible insect protein and myofibrillar protein
The freeze-dried edible insects were pulverized with a blender and filtered through a 535-μm pore size steel sieve

Summary

Introduction

Edible insects have been highlighted as an important protein resource for the future, in terms of food security [1,2]. Edible insects can drastically reduce the production of greenhouse gases, such as carbon dioxide and methane, as compared to traditional protein sources, such as cow, pig, and chicken [3]. Edible insects are attracting attention as a future food because they have a short life cycle and low space requirement [4,5]. The hidden consumption of dried, ground insects in familiar products, such as pasta or ham, might lead. Research on protein extract should be conducted to expand the possibilities of various forms and applications of edible insects

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Conclusion