QUALITY CHARACTERISTICS OF FUNCTIONAL SEASONED MEAT SUPPLEMENTED WITH SILKWORM POWDER AND SILKWORM CORDYCEPS DURING STORAGE

Abstract

This study was done to evaluate the effects of silkworm powder or silkworm cordyceps on quality of seasoned meat during storage. The pH was significantly lower in silkworm cordyceps group than those of the other groups (p <0.05), whereas saccharinity showed the opposite phenomenon. Shear forces of the treated groups were significantly higher than that of the control group (p <0.05). Lightness (L*), redness (a*) and yellowness (b*) were significantly higher in silkworm powder than other treatments (p <0.05). TBARS, VBN and total bacterial counts in silkworm cordyceps group were significantly lower (p <0.05) than those of the other groups (p<0.05). As a result of sensory evaluation, the treated groups during storage were lower values in the aroma and tenderness than those in the control, but the overall acceptances were very good at 8 days. According to the results of this study, since silkworm powder or silkworm cordyceps can improve the quality of the seasoned meat during storage, it is suggested that the materials can be applied as food materials for improvement of storage stability.