Effects of Cordyceps ochraceostromat, Silkworm Cocoon and Conjugated Linoleic Acid Addition on the Quality of Cremi Manufactured using Spent Layer Recovered Protein

摘要

To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (Tl), 0.05% silkworm cocoon powder+ 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder+ 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at 10±1°C and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either Tl or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.