Carvalho Lisiane, Ferreira Adriana, Barros Ana Novo, Carvalho Maria Otília, Matos Teresa J S, Raymundo Anabela, Sousa Isabel
LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
R&D Departamento, Primor Charcutaria-Prima, S.A., Gavião, 4760-003 Vila Nova de Famalicão, Portugal.
Foods. 2025 Mar 28;14(7):1192. doi: 10.3390/foods14071192.
The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork meat with 10% of , 10% of or 5% of plus 5% of powders. The hybrid hams were analyzed for color, texture, nutritional composition, amino acid profile, antioxidant activity, and consumer acceptance. Results indicated that adding insect powder led to a darker color in hybrid hams. The protein content increased, reaching 49% in the 10% and 46% in the 10% formulations, compared to 35% in the control (without insect powder). Amino acid analysis of the 10% formulation revealed higher concentrations of essential amino acids compared to the control, with threonine increasing by 185%, valine by 24% and histidine by 27%. Also, the inclusion of insect powders enhanced the mineral profile, mainly sodium, potassium, phosphorus, and sulfur. The total polyphenol content nearly doubled in the 10% and mixed formulations. Additionally, sensory evaluation revealed that these formulations were well-accepted. These findings support the potential of edible insects as a sustainable and nutritious protein source for innovative food products.
对可持续肉类替代品需求的不断增加，推动了对将食用昆虫作为蛋白质来源的研究。本研究利用含有10%蟋蟀粉、10%黄粉虫粉或5%蟋蟀粉加5%黄粉虫粉的猪肉，开发并表征了混合火腿。对混合火腿的颜色、质地、营养成分、氨基酸谱、抗氧化活性和消费者接受度进行了分析。结果表明，添加昆虫粉会使混合火腿颜色变深。蛋白质含量增加，10%蟋蟀粉配方的蛋白质含量达到49%，10%黄粉虫粉配方的为46%，而对照（无昆虫粉）为35%。对10%蟋蟀粉配方的氨基酸分析显示，与对照相比，必需氨基酸浓度更高，苏氨酸增加了185%，缬氨酸增加了24%，组氨酸增加了27%。此外，添加昆虫粉还改善了矿物质成分，主要是钠、钾、磷和硫。10%蟋蟀粉配方和混合配方中的总多酚含量几乎增加了一倍。此外，感官评价表明这些配方很受欢迎。这些发现支持了食用昆虫作为创新食品可持续且营养的蛋白质来源的潜力。
