Datum
2023-08-29Schlagwort
300 Sozialwissenschaften, Soziologie 500 Naturwissenschaften HeimchenEssbare KleinsttiereKochwurstFarbeMikroskopieLebensmittelqualitätMetadata
Zur Langanzeige
Aufsatz
Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
Zusammenfassung
The incorporation of insects in everyday foods is a 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. A dose dependent decrease in colour lightness (L*) and redness (a*) was observed after lean pork meat replacement in batters and cooked sausages. For both the texture profile analysis and sensory profile, the panel found an increase in the hardness and springiness of the cooked sausages with 7.5 and 10.0% CP. The microbiological status of the cooked sausages was not compromised 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 10.0% replacement of lean pork meat was observed leading to their destabilization. Overall, the 5.0% replacement of lean pork meat with CP affects in most positive way all evaluated parameters of the cooked sausages. Higher percent replacement could be possible after evaluation of emulsion stability and gel formation of the insect-based hybrid meat products.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-08-29) eissn:2197-411XSammlung(en)
Vol 11, No 4 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202210056951,
author={Vlahova-Vangelova, Desislava and Balev, Desislav and Kolev, Nikolay},
title={Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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2023-12-15T10:34:53Z 2023-12-15T10:34:53Z 2023-08-29 doi:10.17170/kobra-202210056951 http://hdl.handle.net/123456789/15295 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ edible insects colour light microscopy quality and safety 300 500 Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages Aufsatz The incorporation of insects in everyday foods is a 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. A dose dependent decrease in colour lightness (L*) and redness (a*) was observed after lean pork meat replacement in batters and cooked sausages. For both the texture profile analysis and sensory profile, the panel found an increase in the hardness and springiness of the cooked sausages with 7.5 and 10.0% CP. The microbiological status of the cooked sausages was not compromised 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 10.0% replacement of lean pork meat was observed leading to their destabilization. Overall, the 5.0% replacement of lean pork meat with CP affects in most positive way all evaluated parameters of the cooked sausages. Higher percent replacement could be possible after evaluation of emulsion stability and gel formation of the insect-based hybrid meat products. open access Vlahova-Vangelova, Desislava Balev, Desislav Kolev, Nikolay Heimchen Essbare Kleinsttiere Kochwurst Farbe Mikroskopie Lebensmittelqualität publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 631
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