Effect of Cricket Powder Addition on Technological Properties and Quality of Sausages

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925961" target="_blank" >RIV/62156489:43210/24:43925961 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.55251/jmbfs.11668" target="_blank" >https://doi.org/10.55251/jmbfs.11668</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.11668" target="_blank" >10.55251/jmbfs.11668</a>

Result language

angličtina

Original language name

Effect of Cricket Powder Addition on Technological Properties and Quality of Sausages

Original language description

Edible insects are increasingly explored as alternative protein sources for the feed and food industry due to their potential for sustainable, high-quality protein production. The use of a powdered form of an insect in a ready-to-eat food can increase the willingness to consume insects. This study evaluates the chemical composition, colour, texture and sensory properties of sausages with the addition of cricket powder (3%, 6%, and 12% of cricket powder). The addition of cricket powder significantly increased the protein content of the sausages (p &lt; 0.05). As the addition of cricket powder increased, the sausages became darker both on the surface and on the cut (p &lt; 0.05). The textural properties were not affected by the addition of cricket powder (p &gt; 0.05). For sensory descriptors, sausages without cricket powder scored the highest, and the scores decreased as the amount of cricket powder increased (p &lt; 0.05) except odour where no significant differences were found (p &lt; 0.05). The results showed that cricket powder can be used at lower levels in meat products without affecting sensory quality.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Volume of the periodical

14

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

4

Pages from-to

"e11668"

UT code for WoS article

001351252900001

EID of the result in the Scopus database

2-s2.0-85211348204