표제지
목차
국문요약 12
Ⅰ. 서론 14
Ⅱ. 재료 및 방법 17
1. 아메리카 왕거저리 유충의 특성 17
1.1. 실험재료 17
1.2. 일반성분 분석 17
1.3. 지방산 조성 분석 18
1.4. 이화학적 특성 분석 19
1.5. 항산화 활성 측정 20
2. 아메리카 왕거저리 유충 첨가 돈육 완즈 제조 24
2.1. 기본 완즈 제조 24
2.2. 아메리카 왕거저리 유충 첨가 최적 비율 24
3. 고령친화식품 KS 적용 무스 타입 완즈 제조 31
3.1. 무스 타입 완즈 제조 조건 31
3.2. 경도 측정 31
3.3. 통계 분석 33
Ⅲ. 결과 및 고찰 36
1. 아메리카 왕거저리 유충의 특성 36
1.1. 일반성분 조성 36
1.2. 지방산 조성 38
1.3. 이화학적 특성 40
1.4. 항산화 활성 42
2. 아메리카 왕거저리 유충 첨가 완즈의 품질특성 49
2.1. 이화학적 특성 49
2.2. 조직감 56
2.3. 관능적 특성 62
2.4. 최적화된 아메리카 왕거저리 유충 첨가 완즈 68
3. 고령친화식품 KS 적용 무스 타입 완즈 68
Ⅳ. 요약 및 결론 75
Ⅴ. 참고문헌 79
APPENDICES 96
ABSTRACT 101
Table 1. Basic formula of wánzi 25
Table 2. Experimental design for wánzi added with Zophobas atratus larvae 28
Table 3. Operating conditions for the texture analyzer 34
Table 4. Proximate composition of Zophobas atratus larvae 37
Table 5. Fatty acid composition of Zophobas atratus larvae 39
Table 6. Chemical Property of Zophobas atratus larvae 41
Table 7. Color property of Zophobas atratus larvae 43
Table 8. Antioxidative activity of Zophobas atratus larvae 45
Table 9. Physicochemical properties of wánzi added with Zophobas atratus larvae 50
Table 10. Statistical analysis of central composite design for physicochemical properties of wánzi added with Zophobas atratus larvae 52
Table 11. Texture properties of wánzi added with Zophobas atratus larvae 57
Table 12. Statistical analysis of central composite design for texture properties of wánzi added with Zophobas atratus larvae 59
Table 13. Sensory properties of wánzi added with Zophobas atratus larvae 64
Table 14. Statistical analysis of central composite design for sensory properties of wánzi added with Zophobas atratus larvae 65
Table 15. Standard recipe for optimized wánzi with Zophobas atratus larvae 70
Table 16. Hardness of mousse type optimized wánzi with Zophobas atratus larvae 73
Figure 1. Process flow of pork wánzi. 26
Figure 2. Process flow of mousse type wánzi added with Zophobas atratus larvae. 32
Figure 3. Analysis method of hardness according to Korean Industrial Standard of food for the elderly. 35
Figure 4. Perturbation plot of the effect of Zophobas atratus larvae (A) and egg white (B) on physicochemical properties of wánzi added with Zophobas atratus larvae. 53
Figure 5. Perturbation plot of the effect of Zophobas atratus larvae (A) and egg white (B) on texture properties of wánzi added with Zophobas atratus larvae. 61
Figure 6. Perturbation plot of the effect of Zophobas atratus larvae (A) and egg white (B) on sensory properties of wánzi added with Zophobas atratus larvae. 66
Figure 7. Optimization of recipe for Zophobas atratus larvae (A) and egg white (B) for the desirability of wánzi. 69
Figure 8. Regression equation for hardness of mousse type optimized wánzi with Zophobas atratus larvae based on the concentration of gelatin. 74