| Autor: |
Kolev N; Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria., Vlahova-Vangelova D; Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria., Balev D; Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria., Dragoev S; Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria., Dimov K; Agricultural Academy, Institute of Cryobiology and Food Technologies, 53 Cherni vrah Blvd, 1407 Sofia, Bulgaria., Petkov E; Agricultural Academy, Institute of Animal Science-Kostinbrod, Pochivka St, 2232 Kostinbrod, Bulgaria., Popova T; Agricultural Academy, Institute of Animal Science-Kostinbrod, Pochivka St, 2232 Kostinbrod, Bulgaria. |
| Abstrakt: |
This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets ( Acheta domesticus , HCF) and yellow mealworm ( Tenebrio molitor , YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH ( p = 0.0025) and stability ( p < 0.0001) but a darker colour ( p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter ( p = 0.0017), while YMF decreased its structural strength ( p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages ( p = 0.0010) and increased over time ( p = 0.0136), whereas the elasticity was lower in the YMF group ( p < 0.0001). The protein and fat contents were higher ( p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. |
