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Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

2016; Elsevier BV; Volume: 38; Linguagem: Inglês

10.1016/j.ifset.2016.09.023

1878-5522

Hyun‐Wook Kim, Derico Setyabrata, Yong Jae Lee, Owen G. Jones, Yuan H. Brad Kim,

Food Industry and Aquatic Biology

The objective of this study was to determine the effects of adding pre-treated mealworm larvae (Tenebrio molitor) and silkworm pupae (Bombyx mori) flours on nutritional, physicochemical and textural properties of emulsion sausages. Whole freeze-dried insects were sequentially ground, defatted, and acid-hydrolyzed. Control sausage was formulated with 60% lean pork, 20% ice and 20% back fat, and insect treatments were prepared with replacement of 10% lean pork by each pre-treated insect flour. Defatting and/or acid hydrolysis significantly increased the protein content of two insect flours, but acid hydrolysis slightly decreased protein solubility (P = 0.002). The addition of pre-treated insect flours had no impact on protein solubility of emulsion sausages, but increased cooking yield and hardness in a similar extent, regardless of pre-treating methods and insect types (P > 0.05). Our results suggest that through separation processing, mealworm larvae and silkworm pupae can be further optimized as a novel protein ingredient for emulsified meat products. This study evaluated the nutritional and technological properties of pre-treated edible insects as a novel non-meat ingredient for the meat emulsion application. The results of the present study suggest that edible insect proteins can be practically utilized as a non-meat food ingredient in processed meat products or potentially other food applications without compromising the nutritional and technological properties of the products.