Kolev Nikolay, Vlahova-Vangelova Desislava, Balev Desislav, Dragoev Stefan, Dimov Krasimir, Petkov Evgeni, Popova Teodora
Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria.
Agricultural Academy, Institute of Cryobiology and Food Technologies, 53 Cherni vrah Blvd, 1407 Sofia, Bulgaria.
Foods. 2024 Jul 11;13(14):2194. doi: 10.3390/foods13142194.
This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (, HCF) and yellow mealworm (, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH ( = 0.0025) and stability ( < 0.0001) but a darker colour ( < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter ( = 0.0017), while YMF decreased its structural strength ( = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages ( = 0.0010) and increased over time ( = 0.0136), whereas the elasticity was lower in the YMF group ( < 0.0001). The protein and fat contents were higher ( < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers.
本研究旨在评估在熟香肠中添加2%大豆蛋白（SP）以及家蟋蟀昆虫粉（HCF）和黄粉虫昆虫粉（YMF）的效果。研究了肉糊的工艺特性、香肠的化学成分、其工艺特性以及冷藏储存期间的脂质稳定性，还有它们的感官特性。与对照样品相比，SP、HCF和YMF肉糊显示出更高的pH值（P = 0.0025）和稳定性（P < 0.0001），但颜色更深（P < 0.0001）。添加SP增加了肉糊的可塑性（P = 0.0017），而YMF降低了其结构强度（P = 0.0274）。在含SP、HCF和YMF的香肠中检测到更高的pH值和更深的颜色；然而，替代蛋白的影响取决于储存时间。含昆虫的香肠可塑性降低（P = 0.0010）且随时间增加（P = 0.0136），而YMF组的弹性较低（P < 0.0001）。含替代蛋白的香肠中蛋白质和脂肪含量更高（P < 0.0001）。这些组中的硫代巴比妥酸反应物（TBARS）含量随时间下降。HCF和YMF香肠在外观、颜色、质地、风味和味道方面得分较低，这表明需要进一步的工艺干预以使此类产品对消费者更具吸引力。
