Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
Keywords:
edible insects, colour, light microscopy, quality and safetyAbstract
The incorporation of insects in everyday foods is developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP increased while the moisture decreased. At the end of cold storage TBA values of cooked sausages with CP were lower compared to the control. Dose depended decrease of colour lightness (L*) and redness (a*) was observed after lean pork meat replacement in batters and cooked sausages. Both the texture profile analysis and sensory panel found increase of hardness and springiness of the cooked sausages with 7,5 and 10% CP. The microbiological status of the cooked sausages was not compromise by the addition of CP. Disruptions in the microstructure of both batters and cooked sausages were observed. Dose depend size increase of fat globules and air bubbles in the batters with 7,5 and 10% replacement of lean pork meat was observed leading to their destabilization. Overall, the 5% replacement of lean pork meat with CP affect in most positive way all evaluated parameter of the cooked sausages. Higher percent replacement could be possible after evaluation emulsion stability and gel formation of the insect-based hybrid meat products.
References
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Ho, I., Peterson, A., Madden, J., Wai, K., Lesniauskas, R., Garza, J., Gere, A., Amin, S., and Lammert, A. (2022b). The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response. Foods, 11(24), 4115. doi: 10.3390/foods11244115
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Kim, H. W., Setyabrata, D., Lee, Y., Jones, O. G., & Kim, Y. H. B. (2017). Effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. Journal of food science, 82(12), 2787-2793. doi: 10.1111/1750-3841.13960
Kolev, N., Vlahova-Vangelova, D., Balev, D., Gradinarska D. & Dragoev, S. (2022). Quality characteristics of cooked poultry meatballs with addition of cricket powder (Acheta domestica). Journal of Mountain Agriculture on the Balkans, 25(2), 15-32. Retrived from https://jmabonline.com/en/article/mwKYUnfPzDreb2Rs4HWu
Kulma, M., Škvorová, P., Pet?í?ková, D., & Kou?imská, L. (2023). A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?. International Journal of Food Properties, 26(1), 218-230. doi: 10.1080/10942912.2022.2161569
La Barbera, F., Verneau, F., Videbæk, P. N., Amato, M., & Grunert, K. G. (2020). A self-report measure of attitudes toward the eating of insects: Construction and validation of the Entomophagy Attitude Questionnaire. Food Quality and Preference, 79, 103757. doi: 10.1016/j.foodqual.2019.103757
Lucas-González, R., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2019). Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). European Food Research and Technology, 245(7), 1451-1458. doi: 10.1007/s00217-019-03301-4
Psarianos, M., Dimopoulos, G., Ojha, S., Cavini, A. C. M., Bußler, S., Taoukis, P., & Schlüter, O. K. (2022). Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. Innovative Food Science & Emerging Technologies, 76, 102908. doi: 10.1016/j.ifset.2021.102908
REGULATION (EU) 2015/2283 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 November 2015 on novel foods amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001. Retrieved from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32015R2283
Scholliers, J., Steen, L., & Fraeye, I. (2020). 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. Innovative Food Science & Emerging Technologies, 66, 102535. doi: 10.1016/j.ifset.2020.102535
Smarzy?ski, K., Sarbak, P., Musia?, S., Je?owski, P., Pi?tek, M., & Kowalczewski, P. ?. (2019). Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder-preliminary study. Open Agriculture, 4(1), 159-163. doi: 10.1515/opag-2019-0015
Vandeweyer, D., Lenaerts, S., Callens, A., & Van Campenhout, L. (2017). Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control, 71, 311-314.
doi: 10.1016/j.foodcont.2016.07.011
Vlahova-Vangelova, D. B., Balev, D. K., Kolev, N. D., Dinkova, R. H., & Stankov, S. S. (2022). Technological and sensory properties of sponge cakes containing cricket flour (Acheta domesticus). Carpathian Journal of Food Science & Technology, 14(1), 89-97.
doi: 10.34302/crpjfst/2022.14.1.7
Vlahova-Vangelova, D. B., Balev, D. K., Kolev, N. D., Gradinarska, D. N., & Dragoev, S. G. (2021). Cricket powder (Acheta domestica) as food additive for processing of dry-fermented poultry bars. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 22(4), 453-461. doi: 10.31219/osf.io/rvnk3
Young O., Frost D., Agnew M. (2012): Analytical methods for meat and meat products. Handbook of Meat and Meat Processing. CRC Press. Boca Raton, Florida. pp, 158-179. doi: 10.1201/b11479-11
Botsoglou, N. A., Fletouris, D. J., Papageorgiou, G. E., Vassilopoulos, V. N., Mantis, A. J., & Trakatellis, A. G. (1994). Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 42(9), 1931-1937. doi: 10.1021/jf00045a019
Cavalheiro, C. P., Ruiz-Capillas, C., Herrero, A. M., Pintado, T., Cruz, T. D. M. P., & da Silva, M. C. A. (2023). Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics. Innovative Food Science & Emerging Technologies, 83, 103245. doi: 10.1016/j.ifset.2022.103245
Civille, G.V., Carr, B.T., & Meilgaard, M.C. (2016). Sensory Evaluation Techniques. Fifth edition. CRC Press. Taylor and Francis Group, LLC doi: 10.1201/b19493
Dobermann, D., Swift, J. A., & Field, L. M. (2017). Opportunities and hurdles of edible insects for food and feed. Nutrition Bulletin, 42(4), 293-308. doi: 10.1111/nbu.12291
Federal Food Safety and Veterinary Office, 2017. Requirements of foodstuff legislation for the importation and placement on the market of insects as foodstuffs. Retrieved from https://www.blv.admin.ch/dam/blv/en/dokumente/import-export/import/import-eu/lebensmittel/anforderungen-einfuhr-insekten-als-lm-eu-db.pdf.download.pdf/Anforderungen_an_die_Einfuhr_von_Insekten_zu_Lebensmittelzwecken_en.pdf
Ho, I., Peterson, A., Madden, J., Huang, E., Amin, S., and Lammert, A. (2022a). Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies. Foods, 11(19), 3128. doi: 10.3390/foods11193128
Ho, I., Peterson, A., Madden, J., Wai, K., Lesniauskas, R., Garza, J., Gere, A., Amin, S., and Lammert, A. (2022b). The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response. Foods, 11(24), 4115. doi: 10.3390/foods11244115
ISO 4833-1:2013/Amd 1:2022 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique - Amendment 1: Clarification of scope. Retrieved from https://www.iso.org/standard/73329.html
ISO 4833-2:2013/Amd 1:2022 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique - Amendment 1: Clarification of scope. Retrieved from https://www.iso.org/standard/73330.html
ISO 6887-2:2017 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products. Retrieved from https://www.iso.org/standard/63336.html
Kim, H. W., Setyabrata, D., Lee, Y., Jones, O. G., & Kim, Y. H. B. (2017). Effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. Journal of food science, 82(12), 2787-2793. doi: 10.1111/1750-3841.13960
Kolev, N., Vlahova-Vangelova, D., Balev, D., Gradinarska D. & Dragoev, S. (2022). Quality characteristics of cooked poultry meatballs with addition of cricket powder (Acheta domestica). Journal of Mountain Agriculture on the Balkans, 25(2), 15-32. Retrived from https://jmabonline.com/en/article/mwKYUnfPzDreb2Rs4HWu
Kulma, M., Škvorová, P., Pet?í?ková, D., & Kou?imská, L. (2023). A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?. International Journal of Food Properties, 26(1), 218-230. doi: 10.1080/10942912.2022.2161569
La Barbera, F., Verneau, F., Videbæk, P. N., Amato, M., & Grunert, K. G. (2020). A self-report measure of attitudes toward the eating of insects: Construction and validation of the Entomophagy Attitude Questionnaire. Food Quality and Preference, 79, 103757. doi: 10.1016/j.foodqual.2019.103757
Lucas-González, R., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2019). Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). European Food Research and Technology, 245(7), 1451-1458. doi: 10.1007/s00217-019-03301-4
Psarianos, M., Dimopoulos, G., Ojha, S., Cavini, A. C. M., Bußler, S., Taoukis, P., & Schlüter, O. K. (2022). Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. Innovative Food Science & Emerging Technologies, 76, 102908. doi: 10.1016/j.ifset.2021.102908
REGULATION (EU) 2015/2283 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 November 2015 on novel foods amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001. Retrieved from https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32015R2283
Scholliers, J., Steen, L., & Fraeye, I. (2020). 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. Innovative Food Science & Emerging Technologies, 66, 102535. doi: 10.1016/j.ifset.2020.102535
Smarzy?ski, K., Sarbak, P., Musia?, S., Je?owski, P., Pi?tek, M., & Kowalczewski, P. ?. (2019). Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder-preliminary study. Open Agriculture, 4(1), 159-163. doi: 10.1515/opag-2019-0015
Vandeweyer, D., Lenaerts, S., Callens, A., & Van Campenhout, L. (2017). Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control, 71, 311-314.
doi: 10.1016/j.foodcont.2016.07.011
Vlahova-Vangelova, D. B., Balev, D. K., Kolev, N. D., Dinkova, R. H., & Stankov, S. S. (2022). Technological and sensory properties of sponge cakes containing cricket flour (Acheta domesticus). Carpathian Journal of Food Science & Technology, 14(1), 89-97.
doi: 10.34302/crpjfst/2022.14.1.7
Vlahova-Vangelova, D. B., Balev, D. K., Kolev, N. D., Gradinarska, D. N., & Dragoev, S. G. (2021). Cricket powder (Acheta domestica) as food additive for processing of dry-fermented poultry bars. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 22(4), 453-461. doi: 10.31219/osf.io/rvnk3
Young O., Frost D., Agnew M. (2012): Analytical methods for meat and meat products. Handbook of Meat and Meat Processing. CRC Press. Boca Raton, Florida. pp, 158-179. doi: 10.1201/b11479-11
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Published
2023-08-29
How to Cite
Vlahova-Vangelova, D., Balev, D., & Kolev, N. (2023). Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages. Future of Food: Journal on Food, Agriculture and Society, 11(4). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/631
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