Krawczyk Anna, Fernández-López Juana, Zimoch-Korzycka Anna
Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland.
IPOA Research Group, Institute for Agri-Food and Agri-Environmental Research and Innovation Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Spain.
Foods. 2024 Jun 8;13(12):1806. doi: 10.3390/foods13121806.
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from . Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.
研究人员正在探索解决方案，以满足因预计到2050年全球人口增长而对蛋白质不断增长的需求。由于对环境影响的担忧以及可持续粮食生产的需要，人们对昆虫等替代蛋白质来源的兴趣有所上升。本研究旨在开发和评估富含来自[昆虫名称未给出]昆虫蛋白的大豆蛋白基汉堡的物理化学性质。开发了三种配方：一种对照配方（B0）以及含有5%（B5）和10%（B10）昆虫蛋白——全水牛粉（WBP）的汉堡。结果表明，添加昆虫蛋白降低了汉堡类似物的pH值。随着WBP浓度从0%增加到10%，观察到总脂质和饱和脂肪酸（SFA）增加，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）减少的明显趋势。在汉堡类似物的蛋白质含量以及烹饪得率方面，未发现随着WBP浓度增加有显著差异。添加WBP对颜色变化有显著影响，尤其是亮度（L*）降低。结果表明，随着WBP浓度增加，汉堡类似物的质地剖面没有显著差异。在感官分析中，WBP浓度为5%的配方最受欢迎。
