Effect of refrigerated storage on the technological characteristics of meat stick made of insect and pork •
| Autor: | Klára Pásztor-Huszár, Khabat N. Hussein, Adrienn Tóth, László Friedrich, Richárd Pintér, Evelin Molnar |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Progress in Agricultural Engineering Sciences. 16:117-125 |
| ISSN: | 1787-0321 1786-335X |
| Popis: | The objective of this study was to research the adaptability of insects in food products. The created hamburger patties were made with pork meat and insect batter (Zophobas morio) in a 50:50 ratio and the color, pH value, water-holding capacity, roasting loss, texture, microbiological traits were studied during ten days of refrigerated storage (5 °C, vaccum packaging, air cooling). Similar products have already existed in European markets, but these are made of 100% of insect meat or with additional vegetables as an ingredient. The mixture of insect and pork could offer a more accepted texture by consumers than the other alternatives. This study showed burger patties with pork meat and insect meat offering a softer texture and darker color, while it could increase the shelf-life of raw product. |
| Databáze: | OpenAIRE |
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