Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique
The demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored. This study investigates silkworm pupae powder (SW) as a primary ingredient in meat analogues produced using the freeze alignme...
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| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002172 |
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| author | Parinya Boonarsa Kyuya Nakagawa Kriangsak Banlue Sirithon Siriamornpun |
| author_facet | Parinya Boonarsa Kyuya Nakagawa Kriangsak Banlue Sirithon Siriamornpun |
| author_sort | Parinya Boonarsa |
| collection | DOAJ |
| description | The demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored. This study investigates silkworm pupae powder (SW) as a primary ingredient in meat analogues produced using the freeze alignment technique. SW was incorporated at 5, 10, and 15 g/100 g and compared to soy protein (SP). Increasing SW levels enhanced viscosity, pseudoplastic behavior, and gel-like properties but reduced water-holding capacity and total sulfhydryl content (p < 0.05). SW significantly increased protein content (4–55 g/100 g DW) while reducing carbohydrates (17–85 g/100 g DW). Textural analysis showed improved chewiness, cohesiveness, and firmness, with fiber-like structures forming at 5–10 % SW. SW-based analogues had a higher essential amino acid index (0.59–0.98) than SP (0.47). These findings highlight SW as a promising, nutrient-rich, and sustainable protein source for meat analogues, expanding possibilities for insect-based alternatives. |
| format | Article |
| id | doaj-art-7fe454532028444eb3f8cbacfee3a1f0 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7fe454532028444eb3f8cbacfee3a1f02025-08-20T02:30:50ZengElsevierFood Chemistry: X2590-15752025-04-012710237010.1016/j.fochx.2025.102370Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment techniqueParinya Boonarsa0Kyuya Nakagawa1Kriangsak Banlue2Sirithon Siriamornpun3Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandDepartment of Chemical Engineering, Faculty of Engineering, Kyushu University, 744 Motooka, Fukuoka 819-0395, JapanDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Corresponding author at: Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.The demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored. This study investigates silkworm pupae powder (SW) as a primary ingredient in meat analogues produced using the freeze alignment technique. SW was incorporated at 5, 10, and 15 g/100 g and compared to soy protein (SP). Increasing SW levels enhanced viscosity, pseudoplastic behavior, and gel-like properties but reduced water-holding capacity and total sulfhydryl content (p < 0.05). SW significantly increased protein content (4–55 g/100 g DW) while reducing carbohydrates (17–85 g/100 g DW). Textural analysis showed improved chewiness, cohesiveness, and firmness, with fiber-like structures forming at 5–10 % SW. SW-based analogues had a higher essential amino acid index (0.59–0.98) than SP (0.47). These findings highlight SW as a promising, nutrient-rich, and sustainable protein source for meat analogues, expanding possibilities for insect-based alternatives.http://www.sciencedirect.com/science/article/pii/S2590157525002172Bombyx moriSilkworm pupae powderTexturefiber-like structurePseudoplasticAmino acid |
| spellingShingle | Parinya Boonarsa Kyuya Nakagawa Kriangsak Banlue Sirithon Siriamornpun Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique Food Chemistry: X Bombyx mori Silkworm pupae powder Texture fiber-like structure Pseudoplastic Amino acid |
| title | Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| title_full | Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| title_fullStr | Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| title_full_unstemmed | Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| title_short | Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| title_sort | enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique |
| topic | Bombyx mori Silkworm pupae powder Texture fiber-like structure Pseudoplastic Amino acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002172 |
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