Journal
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
Volume 63, Issue 2, Pages 417-425Publisher
KOREAN SOCIETY ANIMAL SCIENCE & TECHNOLOGY
DOI: 10.5187/jast.2021.e25
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Funding
- Korea Food Research Institute (KFRI) - Ministry of Science and ICT (Korea) [E0211200-01]
- National Research Council of Science & Technology (NST), Republic of Korea [E0211200-01] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The study compared the physicochemical and rheological properties of emulsions made from three different edible insect larvae species. Tenebrio molitor was found to be the most suitable candidate for replacing meat protein based on its properties. Maintaining these properties of insect-based emulsions is essential for their successful utilization as meat replacements.
The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.
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