Lemke Barbara, Siekmann Lisa, Grabowski Nils Th, Plötz Madeleine, Krischek Carsten
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
Insects. 2023 May 22;14(5):487. doi: 10.3390/insects14050487.
The use of proteins from insects, plants, microalgae, fungi or bacteria as an alternative to proteins of animal origin such as meat, fish, eggs or milk can meet the worldwide protein demand in the future. As the consumption of whole insects might be problematic or unacceptable for many consumers, especially in European countries, the use of homogenized insects or protein extracts from insects for the production of products might be a possibility to overcome general acceptability problems. However, the quality criteria of these products have to be comparable with consumers' expectations with regard to known products. Therefore, in the present study, we produced a meat product, replaced 10% and 20% of the pork with homogenized larvae of and , and determined different physicochemical and sensory parameters at production and during modified atmosphere storage for 21 days. Additionally, the alteration of different bacteria species during this storage was analyzed in challenge tests. After production, the addition of insects resulted in higher cooking losses and pH values in the products with 20% insects, higher pH and yellowness, lower lightness, protein and hardness results in the products, as well as higher yellowness and lower protein and hardness values in the cooked meat products with . During modified atmosphere storage, the color differences principally remained, whereas the concentrations of inoculated , and were not influenced by the addition of insects to the cooked meat products. The sensory results of the insect products, especially at higher concentrations and with , worsened during modified atmosphere storage. The addition of homogenized insect larvae, especially at higher concentrations and particularly of , influences different physicochemical and sensory parameters of the cooked meat products.
使用昆虫、植物、微藻、真菌或细菌中的蛋白质替代肉类、鱼类、蛋类或奶类等动物源性蛋白质，有望满足未来全球的蛋白质需求。由于食用整只昆虫对许多消费者来说可能存在问题或无法接受，尤其是在欧洲国家，使用均质化昆虫或昆虫蛋白提取物来生产产品或许是克服普遍接受度问题的一种途径。然而，这些产品的质量标准必须与消费者对已知产品的期望相当。因此，在本研究中，我们制作了一种肉类产品，用黄粉虫和家蝇的均质化幼虫替代了10%和20%的猪肉，并在生产时以及在气调包装储存21天的过程中测定了不同的理化和感官参数。此外，在挑战试验中分析了储存期间不同细菌种类的变化。生产后，添加昆虫导致含20%昆虫的产品有更高的煮损失率和pH值，含黄粉虫的产品有更高的pH值和黄度、更低的亮度、蛋白质含量和硬度，以及含家蝇的熟肉制品有更高的黄度和更低的蛋白质含量与硬度值。在气调包装储存期间，颜色差异基本保持，而接种的单核细胞增生李斯特菌、沙门氏菌和金黄色葡萄球菌的浓度不受熟肉制品中添加昆虫的影响。昆虫产品的感官结果，尤其是在较高浓度和含家蝇的情况下，在气调包装储存期间变差。添加均质化昆虫幼虫，尤其是在较高浓度且特别是含家蝇的情况下，会影响熟肉制品的不同理化和感官参数。
