The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

Polyphenolic compounds were examined for their effects on suppressing adipocyte differentiation in 3T3-L1 cells. Most polyphenolic compounds inhibited adipocyte development from 3T3-L1 cells to some extent. Among them, rutin was the most effective in suppressing adipocyte differentiation in a dosage dependant manner. Activity of glycerol-3-phosphate dehydrogenase (GPDH), which has a central position in lipogenesis in adipose cells, was also decreased by rutin addition at the induction stage. RT-PCR results demonstrated that mRNA expression of adipogenic transcription factors such as peroxisome proliferator-activated receptor-gamma (PPARgamma) and CCAAT/enhancer binding protein-alpha (C/EBPalpha) in 3T3-L1 cells were remarkably down regulated by rutin treatment. For further investigation on anti-adipogenic activities of rutin, it was orally administered (25 and 50 mg/kg b.w/daily) with high-fat diet (64.4% of total calories as fat) to C57BL/6 mice. Body weight gains were less in high-fat diet + rutin fed groups (HFR) than high-fat diet alone fed group (HF) after 4 weeks. Total cholesterol contents in blood were significantly lower in HFR groups. When mRNA expressions of PPARgamma and C/EBPalpha in hepatocytes were compared between the control HF and HFR groups, their expressions in hepatocytes of HFR groups were significantly suppressed. These results indicate that rutin inhibits adipogenic development in pre-adipocytes and hepatocytes by down regulating expressions of key adipogenic transcription factors.

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Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, pre-converted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.