plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Nutritional and Sensory Characteristics of Dumplings Prepared with Red-banded Lobster Metanephrops thomsoni By-product Extract and Mealworm Tenebrio molitor Linne Larvae Powder
이효림†·권가연†·이종봉·윤나영1·양진우1·손숙경·김민재·이명주·박하은·심길보*
국립부경대학교 식품공학과, 1국립수산과학원 기후환경연구부 식품안전가공과
The nutritional and sensory characteristics of dumplings prepared with red-banded lobster Metanephrops thomsoni by-product extract and mealworm Tenebrio molitor Linne larval powder (SLS) were compared with those of commercial shrimp dumplings (CSD). SLS contained more protein (8.88 g/100 g), less fat (2.73 g/100 g), and more energy (152 kcal/100 g) than CSD. Polyunsaturated fatty acids (PUFA) proportion was markedly higher in SLS (58.83%), with a PUFA/SFA ratio of 3.09 compared with 0.54 in CSD, indicating superior lipid quality. SLS also have higher Fe, Mg, and Zn levels. Glutamic acid was among the most abundant amino acids in SLS (62.85 mg/100 g), contributing to the umami taste. In contrast, glycine, alanine, proline, and arginine were enriched in the lobster by-products and mealworm samples. Volatile compound analysis revealed that pyrazines were dominant in the lobster by-product powder, whereas alkanes, 2-pentylfuran, hexanal, and 2-heptanone were prevalent in mealworm meatballs. SLS exhibited shrimp- and meat-like flavors despite the absence of shrimp or pork, which can be attributed to the formation of volatile compounds during processing. These findings suggest that seafood by-products can be combined with edible insects to create sustainable, protein-rich dumpling products with enhanced nutritional profiles and favorable sensory attributes.
Alternative food, Dumpling, Edible insects, Mealworm larvae powder, Seafood by-products