Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-06-22 DOI:10.1016/j.meatsci.2025.109890

J. Rodríguez-Párraga , R. Lucas-González , M. Viuda-Martos , C. Muñoz-Bas , F.J. Barba , J.A. Pérez-Alvarez , J. Fernández-López

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引用次数: 0

Abstract

Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by T. molitor powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO₂ supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39–46 % in WTP-sausages and 57–67 % in DTP-sausages), more protein (increases of 14–33 % in WTP-sausages and 25–51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for “general acceptance” was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO₂ process.

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探索拟黄粉（全粉，经超临界CO2脱脂）在博洛尼亚型香肠中作为部分脂肪替代品的适用性

目前，昆虫作为一种健康、可持续的替代食品原料被引入欧洲。本研究的目的是评价在博洛尼亚型香肠中使用黄粉虫幼虫（粉末状）代替猪肉脂肪的可行性。用TP粉代替7.5%和15%的猪油制成香肠。采用两种粉末：全粉（WTP）和脱脂粉（DTP：采用CO2超临界流体萃取）。评估了这种替代对所制成香肠的工艺、营养、氧化和感官特性的影响。随着TP的加入，乳液稳定性提高。重新配方的最终产品脂肪含量更低（wtp -香肠减少了39 - 46%，dtp -香肠减少了57 - 67%），蛋白质含量更高（wtp -香肠增加了14 - 33%，dtp -香肠增加了25 - 51%），K、Mg、P和Zn含量更高。此外，使用WTP的重新配方导致更健康的脂质部分（多不饱和部分的比例更高）和相应的脂质氧化增加，尽管在任何香肠中都超过了酸败的检测阈值。当WTP以最高浓度（15%）使用时，获得了“普遍接受”的最差分数，气味、味道和颜色是最影响这一评价的属性。在超临界二氧化碳脱脂过程中，昆虫粉的一些令人不快的气味似乎减少了。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.