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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

14

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

"e11668"

Kód UT WoS článku

001351252900001

EID výsledku v databázi Scopus

2-s2.0-85211348204