Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects , , and .

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species ( and ) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The emulsion had the highest pH and lightness, redness, and yellowness values, while the emulsion had the lowest pH and lightness, redness, and yellowness values. The emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, had the thickest bands, followed by . The differential scanning calorimetry distributions for the and emulsions showed one peak, while that of the emulsion had two peaks. The collective results suggest that was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.