CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS
In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work was to explore the impact of CP add...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5347 |
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| Summary: | In the recent years crickets, as well as cricket powder (CP)
are interesting food ingredients in the European market. Some benefits of
CP are high content of quality proteins, fats, vitamins and minerals and little
environmental footprint. The aim of this work was to explore the impact of
CP additive (2 and 4 %) on the color characteristics, technological and
sensory properties of dry-fermented poultry bars. The use of CP as meat
additive significantly decreases L* and a* values of the product. Structural
strength, plastic strength and pH were significantly increased (p ˂ 0.05) in
CP enriched raw and dry-fermented poultry bars. The moisture content and
water activity (aw) in the final CP enriched poultry products increased
(p ˂ 0.05). The incorporation of 2 % CP had slight impact on sensory
properties of final product and can be successfully used for processing of
value-added meat products. CP addition up to 4 % had negative effect on
the color, sensory properties, structural and plastic strength on the filling
mass and dry-fermented meat bars. |
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| ISSN: | 1582-540X |