Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage
Hae In Yong, Tae‐Kyung Kim, Ji Yoon Cha, Jae Hoon Lee, Min‐Cheol Kang, Samooel Jung, Yun‐Sang Choi
Abstract
In this study, Tteokgalbi, a meat product, was prepared with edible insect larvae extracts and its antioxidant, physiochemical, and microbial properties were evaluated during refrigerated storage. Tteokgalbi prepared with 2% A. dichotoma and 2% P. brevitarsis showed the highest radical-scavenging activity and metal-chelating activity, but the lowest thiobarbituric acid reactive substance (TBARS) value, among the treatments (P < 0.05). In addition, those antioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi (P < 0.05) during all storage days. Tteokgalbi prepared with 2% A. dichotoma showed the highest brownness index, pH, and cooking yield, but the lowest shear force value (P < 0.05). During all storage days, the total aerobic bacteria level did not differ significantly among the treatments. In conclusion, A. dichotoma extracts (2%) were effective as antioxidants, inhibiting lipid oxidation, and improving the quality properties of Tteokgalbi, without negatively affecting microbial counts. These results confirmed that the edible insect extracts have industrial value as a food additive.