Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study

Smarzyński, Krzysztof; Sarbak, Paulina; Musiał, Szymon; Jeżowski, Paweł; Piątek, Michał; Kowalczewski, Przemysław Łukasz

doi:10.1515/opag-2019-0015

Cited by 42 publications

(46 citation statements)

References 25 publications

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“…These results are consistent with those by Choi et al [ 8 ] who observed that replacing pork meat with yellow mealworm results in lower lightness and higher yellowness of frankfurters. Smarzyński et al [ 22 ] reported that the color of the product is known to play very important role in the acceptance of customers, and then observed that the respondents dislike the product containing higher concentrations of cricket flour. Kim et al [ 3 ] noted that the color of emulsion sausages pre-treated with edible insects is darker and yellower than that of the control.…”

Section: Resultsmentioning

confidence: 99%

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

Kim

Lee

Yong

et al. 2020

Foods

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In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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Section: Resultsmentioning

confidence: 99%

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

Kim

Lee

Yong

et al. 2020

Foods

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“…As a general strategy it is has been tried to increase the acceptability of insects by incorporating them in common food items, e.g. mealworm larvae and silkworm pupae (Kim et al, 2016) or crickets (Keto et al, 2018) in sausages, crickets in energy, protein bars and pork pâté (Adámek et al, 2018;Smarzyński et al, 2019), and termites (Kinyuru et al, 2009) and crickets (Alemu et al, 2016(Alemu et al, , 2017Pambo, 2018;Pambo et al, 2018) in buns, and pastas (Enwemiwe and Popoola, 2018;Lombardi et al, 2018).…”

Section: Humansmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

300

148

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During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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“…Recently, there has been a lot of work focusing on designing products with insects and studying their properties. The most commonly fortified products are bakery products [3,30], bread [2,[31][32][33], biscuits [34][35][36], snacks [37,38], pasta [39], tortillas [40], and meat products such as pâtés [41,42], frankfurters [43], sausages [44], or burgers [45,46]. This research aimed to study the incorporation of flours from two different insects (mealworms Tenebrio molitor and crickets Gryllodes sigillatus) into wheat muffins, by assessment of physical parameters, nutrient composition, bioactive properties, and sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

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Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study

Cited by 42 publications

References 25 publications

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

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

Insects as food and feed, a new emerging agricultural sector: a review

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

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