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Hassan SA, Altemimi AB, Hashmi AA, Shahzadi S, Mujahid W, Ali A, Bhat ZF, Naz S, Nawaz A, Abdi G, Aadil RM. Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns. Food Chem X 2024; 23:101533. [PMID: 39036474 PMCID: PMC11260028 DOI: 10.1016/j.fochx.2024.101533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 05/12/2024] [Accepted: 06/02/2024] [Indexed: 07/23/2024] Open
Abstract
Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a source of pollution and one of the leading causes of climate change because the slaughtering of animals results in the accumulation of waste, offals, and several inedible body portions. The rapid increase in the human population and inadequate supply of traditional protein sources have driven a search for novel and alternative protein sources such as edible insects. This review extensively explores the nutritional value, allergenicity, and safety considerations associated with consuming common house crickets and other related insect species. A wide range of cricket protein-based products are currently available and provide some attractive options to the consumers such as protein-enriched bakery products and gluten-free bread for celiac patients. The cricket protein hydrolysates are used as preservatives to improve the stability of cheddar cheese and goat meat emulsions during storage. The risks associated with edible crickets and their products are bacteria, mycotoxins, polychlorinated dibenzodioxins, pesticide residues, heavy metals, and the presence of allergenic proteins.
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Affiliation(s)
- Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ammar B. Altemimi
- Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Adeel Asim Hashmi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sandal Shahzadi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Waqar Mujahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ahsan Ali
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Saima Naz
- Department of Food Science and Technology, Nur International University, 17 Km Raiwind Road, Lahore, Pakistan
| | - Ahmad Nawaz
- Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, 123, Muscat, Oman
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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Boit TC, Melse-Boonstra A, Michaelsen KF, Roos N. Should we provide edible insects in children's diets? Curr Opin Clin Nutr Metab Care 2024; 27:275-282. [PMID: 38456627 DOI: 10.1097/mco.0000000000001029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2024]
Abstract
PURPOSE OF REVIEW Diets low in animal-source foods or solely consisting of plant-based foods, hardly meet nutrition needs of children, exposing them to inadequate intake of essential nutrients. Thus, including edible insects in children's diets is relevant for meeting nutritional requirements, other potential health benefits, and building more sustainable food systems. Nutrition and health research on insects is novel and still limited. This review covers recently published research between April 2022 and November 2023 focusing on the relevance of including insects in children's diets. RECENT FINDINGS Insects provide protein, fat and micronutrients, and are generally nutritionally equivalent to animal-source foods. The protein and fat quality of edible insects varies depending on several factors. Insects also contain chitin which could potentially be beneficial for gut health. For insects to be considered suitable for inclusion in children's diet, they must be accepted. However, children who are unfamiliar with insects respond to them with curiosity and disgust. SUMMARY Insect farming can enhance their availability and consumption, potentially addressing nutrition gaps. Furthermore, transitioning from occasional to regular insect consumption requires actual exposure and integration into diets of insects. To affirm the nutrition and health potential of edible insects for children, well designed human studies are essential.
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Affiliation(s)
- Tele Chepkoros Boit
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Alida Melse-Boonstra
- Department of Human Nutrition & Health, Wageningen University & Research, Wageningen, Netherlands
| | - Kim F Michaelsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
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Skotnicka M, Mazurek A, Kowalski S. The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland. Nutrients 2023; 15:5047. [PMID: 38140306 PMCID: PMC10745299 DOI: 10.3390/nu15245047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/01/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.
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Affiliation(s)
- Magdalena Skotnicka
- Department of Commodity Science, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
| | - Aleksandra Mazurek
- Department of Commodity Science, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
| | - Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Kraków, Poland;
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Kępińska-Pacelik J, Biel W, Podsiadło C, Tokarczyk G, Biernacka P, Bienkiewicz G. Nutritional Value of Banded Cricket and Mealworm Larvae. Foods 2023; 12:4174. [PMID: 38002231 PMCID: PMC10670232 DOI: 10.3390/foods12224174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/16/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023] Open
Abstract
Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.
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Affiliation(s)
- Jagoda Kępińska-Pacelik
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Cezary Podsiadło
- Department of Agroengineering, Division of Irrigation, West Pomeranian University of Technology in Szczecin, Juliusza Słowackiego 17, 71-434 Szczecin, Poland;
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Patrycja Biernacka
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Grzegorz Bienkiewicz
- Department of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland;
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Aljohani ASM. Heavy metal toxicity in poultry: a comprehensive review. Front Vet Sci 2023; 10:1161354. [PMID: 37456954 PMCID: PMC10340091 DOI: 10.3389/fvets.2023.1161354] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 05/22/2023] [Indexed: 07/18/2023] Open
Abstract
Arsenic (As), lead (Pb), cadmium (Cd), and mercury (Hg) have been recognized as most toxic heavy metals that are continuously released into the environment, both from natural sources and from anthropogenic production of fertilizers, industrial activities, and waste disposal. Therefore, As, Cd, Hg, and Pb are found in increasing concentrations in bodies of water, fodder, feed, and in the tissues of livestock, including poultry, in the surroundings of industrial areas, leading to metabolic, structural, and functional abnormalities in various organs in all animals. In poultry, bioaccumulation of As, Pb, Cd, and Hg occurs in many organs (mainly in the kidneys, liver, reproductive organs, and lungs) as a result of continuous exposure to heavy metals. Consumption of Cd lowers the efficiency of feed conversion, egg production, and growth in poultry. Chronic exposure to As, Pb, Cd, and Hg at low doses can change the microscopic structure of tissues (mainly in the brain, liver, kidneys, and reproductive organs) as a result of the increased content of these heavy metals in these tissues. Histopathological changes occurring in the kidneys, liver, and reproductive organs are reflected in their negative impact on enzyme activity and serum biochemical parameters. Metal toxicity is determined by route of exposure, length of exposure, and absorbed dosage, whether chronic and acute. This review presents a discussion of bioaccumulation of As, Cd, Pb, and Hg in poultry and the associated histopathological changes and toxic concentrations in different tissues.
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Krongdang S, Phokasem P, Venkatachalam K, Charoenphun N. Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry. Foods 2023; 12:foods12112162. [PMID: 37297407 DOI: 10.3390/foods12112162] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.
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Affiliation(s)
- Sasiprapa Krongdang
- Faculty of Science and Social Sciences, Burapha University Sakaeo Campus, Sakaeo 27160, Thailand
| | - Patcharin Phokasem
- Bee Protection Laboratory, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Chanthaburi 22170, Thailand
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The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy. Foods 2022; 11:foods11182771. [PMID: 36140898 PMCID: PMC9497604 DOI: 10.3390/foods11182771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022] Open
Abstract
Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable “acceptability of consuming insects” (ACI) was calculated according to the perception of entomophagy of each participant. The ACI was related to various socio-demographic and behavioral aspects. A total of 290 responses were validated and analyzed. The mean ACI score was 3.7 out of 6.0 (SD 1.1). Most participants responded that the most likely reason for eating insect foods was curiosity. The most common reason for not eating such foods was disgust. None of the socio-demographic variables showed a significant association with ACI. Generally, participants in this study showed a potential interest in entomophagy—on a theoretical level, as measured here by the ACI. In practice, however, there are still barriers, including disgust, which contribute to the low consumption of these foods, at least in Switzerland.
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Vasilica B(TB, Chiș MS, Alexa E, Pop C, Păucean A, Man S, Igual M, Haydee KM, Dalma KE, Stănilă S, Socaci S, Fărcaș A, Berbecea A, Popescu I, Muste S. The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile. INSECTS 2022; 13:576. [PMID: 35886752 PMCID: PMC9322958 DOI: 10.3390/insects13070576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/13/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023]
Abstract
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers' attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography-mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.
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Affiliation(s)
- Beldean (Tătar) Bianca Vasilica
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania;
| | - Carmen Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Simona Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Kovacs Melinda Haydee
- NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (K.M.H.); (K.E.D.)
| | - Kovacs Emoke Dalma
- NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (K.M.H.); (K.E.D.)
| | - Sorin Stănilă
- Department of Technical Sciences and Soil Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur Street, No. 3-5, 400372 Cluj-Napoca, Romania
| | - Sonia Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Anca Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (C.P.); (S.S.); (A.F.)
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania; (A.B.); (I.P.)
| | - Iuliana Popescu
- Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania; (A.B.); (I.P.)
| | - Sevastița Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania; (B.B.V.); (A.P.); (S.M.); (S.M.)
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Cruz-López SO, Escalona-Buendía HB, Román-Guerrero A, Domínguez-Soberanes J, Alvarez-Cisneros YM. Characterization of cooked meat models using grasshopper
(Sphenarium purpurascens) soluble protein extracted by
alkalisation and ultrasound as meat-extender. Food Sci Anim Resour 2022; 42:536-555. [PMID: 35611083 PMCID: PMC9108955 DOI: 10.5851/kosfa.2022.e22] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 11/17/2022] Open
Abstract
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 NaHCO3 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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Affiliation(s)
- Salvador Osvaldo Cruz-López
- Departamento de Biotecnología,
Universidad Autónoma Metropolitana, Unidad Iztapalapa,
CP 09310, Ciudad de México, México
| | | | - Angélica Román-Guerrero
- Departamento de Biotecnología,
Universidad Autónoma Metropolitana, Unidad Iztapalapa,
CP 09310, Ciudad de México, México
| | - Julieta Domínguez-Soberanes
- Escuela de Dirección de Negocios
Alimentarios. Universidad Panamericana, Aguascalientes,
Aguascalientes, CP 20296, México
| | - Yenizey Merit Alvarez-Cisneros
- Departamento de Biotecnología,
Universidad Autónoma Metropolitana, Unidad Iztapalapa,
CP 09310, Ciudad de México, México
- Corresponding author: Yenizey
Merit Alvarez-Cisneros, Departamento de Biotecnología, Universidad
Autónoma Metropolitana, Unidad Iztapalapa, CP 09310, Ciudad de
México, México, Tel: +52-55-5804-4714, Fax:
+52-55-5804-4712, E-mail:
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