Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim, Tae-Kyung; Lee, Hyo-Geun; Yong, Hae In; Jung, Samooel; Paik, Hyun‐Dong; Jang, Hae Won; Choi, Yun‐Sang

doi:10.3390/foods9101443

Cited by 24 publications

(29 citation statements)

References 37 publications

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“…These results show that the grasshopper flour contributes to color; these findings could consider this ingredient as a pigment. Insect flour can modify color parameters by obtaining darker sausages, usually the edible insect protein is brown or dark in color, which can be attributed to melanin pigments [ 38 ]. The results are in accordance with other authors who incorporated grasshopper Sphenarium purpurascens [ 10 ], cricket Acheta domesticus [ 18 , 37 ], yellow worm Tenebrio molitor L .…”

Section: Discussionmentioning

confidence: 99%

“…The results are in accordance with other authors who incorporated grasshopper Sphenarium purpurascens [ 10 ], cricket Acheta domesticus [ 18 , 37 ], yellow worm Tenebrio molitor L . [ 36 , 38 , 39 ] and silkworms ( Bombyx mori ) [ 35 , 36 ] to food products as snacks, paté or meat batter, all the case obtained products darker than the control.…”

Section: Discussionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Cruz-López

Álvarez-Cisneros

Domínguez-Soberanes

et al. 2022

Foods

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Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Cruz-López

Álvarez-Cisneros

Domínguez-Soberanes

et al. 2022

Foods

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“…The colour values obtained in the a* parameters may be due to the roasting of the SP for consumption, which may promote Maillard reactions due to the presence of amino acids, sugars and proteins causing darkening of the grasshoppers ( Kinyuru et al, 2009 ). Another factor, which may enhance red and yellow tones in insect extracts, is the oxidation of pigments such as melanin and primarily pheomelanin ( Kim et al, 2020 ; Urbina et al., 2021 ). The results of pH and colour coincide to those reported by other authors who incorporated insect protein extracts such as T. molitor larvae or silkworm B. mori pupae in cooked emulsified products ( Park et al, 2017 ; Kim et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Cruz-López¹,

Escalona‐Buendía²,

Román‐Guerrero³

et al. 2022

Food Sci Anim Resour

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The most abundant Orthoptera in Mexico is a small grasshopper ( Sphenarium purpurascens ) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO 3 pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

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“…The myofibrillar protein gels containing edible insects had a higher pH than that of the control gels (P<0.05). Kim et al (2020) reported that the pH of emulsion systems replacing myofibrillar protein with T. molitor is significantly higher because of the high pH of T. molitor components. Similarly, the results in our study were found to be affected by the myofibrillar protein extraction buffer solution, and it is thought to be affected by the pH of the edible insects.…”

Section: Results and Discussion Ph Colour And Water-holding Capacitymentioning

confidence: 99%

Use of edible insects in thermal-induced protein gels containing porcine myofibrillar protein

Kim

Lee

Cha

et al. 2022

JIFF

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Edible insects are considered an environmentally friendly source of protein; however, products containing only edible insects are associated with poor quality and processing properties. Therefore, we examined and compared the thermal stability and rheological properties among thermal-induced myofibrillar protein gels prepared using porcine myofibril protein and five different edible insect species: larvae: Tenebrio molitor L., Protaetia brevitarsis, and Allomyrina dichotoma and adult insects: Gryllus bimaculatus and Oxyachinensis sinuosa. The myofibrillar protein gels containing edible insects had a higher pH than that of the control. The water-holding capacity of the myofibrillar gel containing G. bimaculatus (T4) was higher than that of the other samples. The hardness, cohesiveness, gumminess, and chewiness of the thermal-induced myofibrillar gel containing T4 were the highest. The myofibrillar gel containing edible insects had a higher peak temperature than that of the control, except for T4, as well as a similar or lower enthalpy, which is required for denaturation. All myofibrillar gels with/without edible insects exhibited Hershel-Bulkley fluid properties, and rigid structures were developed during heating. The myofibrillar protein gels containing T4 revealed excellent processing properties. Therefore, myofibrillar protein gels containing T4 may be used for producing protein-rich foods.

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Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Cited by 24 publications

References 37 publications

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Use of edible insects in thermal-induced protein gels containing porcine myofibrillar protein

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