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

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

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (<i>Tenebrio molitor</i> L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and therma...

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Bibliographic Details
Main Authors: Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
edible insect
alternative protein
food quality
calorimetry
viscosity
Online Access:https://www.mdpi.com/2304-8158/9/10/1443

Internet

https://www.mdpi.com/2304-8158/9/10/1443

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