Effect of Cricket Powder Addition on 1h NMR Mobility and Texture of Pork Pâté

Walkowiak, Katarzyna; Kowalczewski, Przemysław Łukasz; Kubiak, Piotr; Baranowska, Hanna Maria

doi:10.15414/jmbfs.2019.9.2.191-194

Cited by 12 publications

(9 citation statements)

References 22 publications

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“…This is a typical result in tests of meat products with the LF NMR method 27 . The analysis of the spin–lattice relaxation times T 1 and components T 21 and T 22 showed that their values were typical of meat batters 27,33 . In comparison with the control sample, T 1 increased in the samples containing vegetable oil due to the hydrophobic nature of the oil itself.…”

Section: Resultsmentioning

confidence: 66%

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

et al. 2020

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BACKGROUNDThe composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling.RESULTSThe sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2. There was an inverse correlation between the dynamic viscosity of the batters and the spin–spin relaxation times T21 and T22. The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20–43 °C, 43–60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60–85 °C).CONCLUSIONSThe samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water‐binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 66%

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

et al. 2020

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“…An increasing number of studies is being published on the incorporation of insects in different food products, such as bread (Cappelli, Oliva, Bonaccorsi, Lorini, & Cini, 2020;de Oliveira, Lucas, Cadaval, & Mellado, 2017;Gonzalez, Garvon, & Rosell, 2019;Osimani, et al, 2018;Roncolini, et al, 2019), cake (Indriani, Bin Ab Karim, Nalinanon, & Karnjanapratum, 2020), pasta (Duda, Adamczak, Chelminska, Juszkiewicz, & Kowalczewski, 2019;Jakab, Tormási, Dhaygude, Mednyánszky, Sipos, & Szedljak, 2020), meat analogues (Azzollini, Wibisaphira, Lakemond, & Fogliano, 2019;Smetana, et al, 2018) and hybrid meat products, in which a portion of the meat fraction is replaced by insect (Choi, et al, 2017;Kim, Setyabrata, Lee, Jones, & Kim, 2017;Kim, Setyabrata, Lee, Jones, & Kim, 2016;Park, et al, 2017;Walkowiak, 2019). The unrecognizable incorporation of insects into familiar food products (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…However, current studies regarding hybrid meat products (Choi, et al, 2017;Kim, et al, 2017;Kim, et al, 2016;Park, et al, 2017;Walkowiak, 2019) used dry insect flours. This affects both the hybrid meat product composition (e.g.…”

Section: Introductionmentioning

confidence: 99%

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

Scholliers

Steen

Fraeye

2020

Innovative Food Science & Emerging Technologies

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The effect of different heating temperatures and different insect:meat ratios on the structural properties and water and fat stabilization of (hybrid) cooked sausages was studied. Structural properties were substantially reduced upon partial replacement of meat by insect, even when only 5 or 10 % meat was replaced. Only for sausages with low insect contents (5 or 10 % replacement) heated at 90 °C, similar viscoelastic properties compared to a standard cooked sausage could be obtained. However, textural properties remained inferior in all hybrid cooked sausages, even at high heating temperatures. The cooking loss was generally positively affected by the partial replacement of meat by insect, indicating good water and fat stabilization in hybrid cooked sausages during heating and cold storage. However, the hybrid cooked sausages destabilized more easily when subjected to an external force immediately after heating, resulting in an increased fluid release (both water and fat). Industrial relevance:This study provides important insights with regards to the processing and composition of hybrid cooked sausages. Results showed that even the replacement of only 5 % meat by insect negatively impacted the structure and physical stability (with the exception of cooking loss) of cooked sausages. Even though applying higher temperatures considerably improved some characteristics (e.g. amount of structure formation and structure stability), the hybrid cooked sausages remained inferior to a standard cooked sausage. Therefore, more research is needed to further improve their structural properties and water and fat stabilization.

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“…However, there are some studies which investigated the gelling properties of extracted insect proteins (Lee, Kim, Ji, & Lee, 2019;Mishyna, Martinez, Chen, Davidovich-Pinhas, & Benjamin, 2019;Ndiritu, Kinyuru, Gichuhi, & Kenji, 2019;Purschke et al, 4 2018; Wessels, Azzollini, & Fogliano, 2020;Yi et al, 2013;Zhao, Vazquez-Gutierrez, Johansson, Landberg, & Langton, 2016) and of the proteins in insect flours (Adebowale, Adebowale, & Oguntokun, 2005;Kim, Setyabrata, Lee, Jones, & Kim, 2017;Kim, Setyabrata, Lee, Jones, & Kim, 2016;Mishyna, Martinez, Chen, Davidovich-Pinhas, et al, 2019;Omotoso, 2006Omotoso, , 2018Osasona & Olaofe, 2010;Torruco-Uco et al, 2018), insect model systems (Scholliers et al, 2019) and insect-based meat analogues (Azzollini, Wibisaphira, Lakemond, & Fogliano, 2019). Furthermore, a limited number of research papers studied hybrid meat products (Choi et al, 2017;Kim et al, 2017;Kim et al, 2016;Park et al, 2017;Walkowiak, 2019) or hybrid model systems (Scholliers, Steen, & Fraeye, 2020). However, to the best of our knowledge, there is currently no literature regarding gelation of a combination of extracted insect and meat proteins.…”

Section: Introductionmentioning

confidence: 99%

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

Scholliers

Steen

Fraeye

2020

Food Research International

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In order to better understand structure formation in hybrid meat products containing insects, viscoelastic properties, protein aggregation and surface hydrophobicity of extracted insect and meat proteins in different insect:meat nitrogen ratios (100:0, 75:25, 50:50, 25:75 and 0:100) at different heating temperatures (from 20 to 80 °C) were studied. During heating, meat proteins showed best gelling properties. This was probably associated with the formation of hydrophobic interactions, as was confirmed by the strong increase in surface hydrophobicity of the meat proteins upon heating.Insect proteins, on the other hand, formed a considerable amount of additional structure during cooling, resulting in gels with high gel strength, although their gel stability was low. As for the mixtures of insect and meat proteins, they showed lower final gel strengths compared to the pure insect and meat protein samples. Furthermore, proteins with molecular weights of 230 and 16 kDa, that aggregated in the pure samples, did not aggregate in the mixtures. Although the mechanism of the latter effect remains to be elucidated, it probably explains the lower gel strength observed in the protein mixtures.

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Effect of Cricket Powder Addition on 1h NMR Mobility and Texture of Pork Pâté

Cited by 12 publications

References 22 publications

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

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