Cruz-López Salvador O, Álvarez-Cisneros Yenizey M, Domínguez-Soberanes Julieta, Escalona-Buendía Héctor B, Sánchez Claudia N
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma 1a. Sección, Alcaldía Iztapalapa, Ciudad de México 09310, Mexico.
Escuela de Dirección de Negocios Alimentarios, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Mexico.
Foods. 2022 Feb 27;11(5):704. doi: 10.3390/foods11050704.
Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as "do not like much". GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.
昆虫目前备受关注，因为它们具有很高的营养价值，特别是其优质蛋白质的高含量。此外，它还可以用作肉类产品的填充剂或粘合剂。目的是评估蚱蜢粉（GF）作为马铃薯淀粉的部分或全部替代品，以提高香肠的蛋白质含量并获得消费者的良好接受度。GF的水分含量为48%，脂肪含量为6.7%，总蛋白质含量为45%。通过近红外光谱对香肠进行分析，所有浓度（10%、7%、5%和3%）的GF与淀粉（3%、5%和7%）组合的配方都提高了蛋白质含量。通过质地剖面分析，含有蚱蜢的香肠配方的硬度、弹性、粘性和咀嚼性均有所增加。此外，a和b与对照相似，但L*降低。多选测试表明，含有GF的香肠突出的属性包括草药味、棕色和颗粒质地。喜好-产品-景观图显示，加入7%和10%的GF的总体喜好度分别为3.2和3.3，被认为是“不太喜欢”。GF可作为肉类产品的粘合剂，替代率可达10%。然而，提高香肠的总体喜好度很重要。
