This study examined the effects of varying concentrations of Tenebrio molitor larval protein(TMLP)on the quality characteristics of frankfurters,which were formulated with a 50%lower phosphate content.The addition of ...This study examined the effects of varying concentrations of Tenebrio molitor larval protein(TMLP)on the quality characteristics of frankfurters,which were formulated with a 50%lower phosphate content.The addition of TMLP significantly reduced the cooking loss of frankfurters with 50%reduced phosphate content(P<0.05)and enhanced their elastic properties,as confirmed by dynamic rheological analysis.Moreover,both macroscopic and microscopic images revealed that a 2%(m/m)TMLP resulted in a more pronounced pink colour and a denser protein network,with no significant differences noted in flavour or sensory attributes compared to the control group(P>0.05).Furthermore,in vitro digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content.Therefore,our results suggest that the addition of TMLP is a practical and effective way of producing high-quality,easily digestible frankfurters with reduced phosphate content.展开更多
基金supported by National Natural Science Foundation of China(32172233,32472383)Youth Leading Talent Support Program of Northeast Agricultural University(NEAU2023QNLJ-014).
文摘This study examined the effects of varying concentrations of Tenebrio molitor larval protein(TMLP)on the quality characteristics of frankfurters,which were formulated with a 50%lower phosphate content.The addition of TMLP significantly reduced the cooking loss of frankfurters with 50%reduced phosphate content(P<0.05)and enhanced their elastic properties,as confirmed by dynamic rheological analysis.Moreover,both macroscopic and microscopic images revealed that a 2%(m/m)TMLP resulted in a more pronounced pink colour and a denser protein network,with no significant differences noted in flavour or sensory attributes compared to the control group(P>0.05).Furthermore,in vitro digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content.Therefore,our results suggest that the addition of TMLP is a practical and effective way of producing high-quality,easily digestible frankfurters with reduced phosphate content.
