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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| Format: | Article |
| Language: | English |
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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 |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5347 |
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| author | DESISLAVA B. VLAHOVA-VANGELOVA DESISLAV K. BALEV NIKOLAY D. KOLEV DILYANA N. GRADINARSKA STEFAN G. DRAGOEV |
| author_facet | DESISLAVA B. VLAHOVA-VANGELOVA DESISLAV K. BALEV NIKOLAY D. KOLEV DILYANA N. GRADINARSKA STEFAN G. DRAGOEV |
| author_sort | DESISLAVA B. VLAHOVA-VANGELOVA |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7e90c436f5df4affa0f7e2c94cd06eeb |
| institution | OA Journals |
| issn | 1582-540X |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-7e90c436f5df4affa0f7e2c94cd06eeb2025-08-20T02:15:47ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2021-12-01224453461CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARSDESISLAVA B. VLAHOVA-VANGELOVA0 DESISLAV K. BALEV1 NIKOLAY D. KOLEV2 DILYANA N. GRADINARSKA3STEFAN G. DRAGOEV4University of Food Technologies, Department of Meat and Fish Technology, 26 Maritza Blvd., Plovdiv, 4002, BulgariaUniversity of Food Technologies, Department of Meat and Fish Technology, 26 Maritza Blvd., Plovdiv, 4002, BulgariaUniversity of Food Technologies, Department of Meat and Fish Technology, 26 Maritza Blvd., Plovdiv, 4002, BulgariaUniversity of Food Technologies, Department of Meat and Fish Technology, 26 Maritza Blvd., Plovdiv, 4002, BulgariaUniversity of Food Technologies, Department of Meat and Fish Technology, 26 Maritza Blvd., Plovdiv, 4002, BulgariaIn 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.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5347edible insectsnovel proteinpoultry meatprocessingsensory characteristics |
| spellingShingle | DESISLAVA B. VLAHOVA-VANGELOVA DESISLAV K. BALEV NIKOLAY D. KOLEV DILYANA N. GRADINARSKA STEFAN G. DRAGOEV CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry edible insects novel protein poultry meat processing sensory characteristics |
| title | CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS |
| title_full | CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS |
| title_fullStr | CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS |
| title_full_unstemmed | CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS |
| title_short | CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POULTRY BARS |
| title_sort | cricket powder acheta domestica as food additive for processing of dry fermented poultry bars |
| topic | edible insects novel protein poultry meat processing sensory characteristics |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5347 |
| work_keys_str_mv | AT desislavabvlahovavangelova cricketpowderachetadomesticaasfoodadditiveforprocessingofdryfermentedpoultrybars AT desislavkbalev cricketpowderachetadomesticaasfoodadditiveforprocessingofdryfermentedpoultrybars AT nikolaydkolev cricketpowderachetadomesticaasfoodadditiveforprocessingofdryfermentedpoultrybars AT dilyanangradinarska cricketpowderachetadomesticaasfoodadditiveforprocessingofdryfermentedpoultrybars AT stefangdragoev cricketpowderachetadomesticaasfoodadditiveforprocessingofdryfermentedpoultrybars |