Insect Protein as a Component of Meat Analogue Burger
Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1806 - 1806
Published: June 8, 2024
Researchers
are
exploring
solutions
to
meet
the
growing
demand
for
protein
due
expected
increase
in
global
population
by
2050.
Interest
alternative
sources
like
insects
has
risen,
driven
concerns
about
environmental
impact
and
need
sustainable
food
production.
This
study
aimed
develop
evaluate
physicochemical
properties
of
soy-protein-based
burgers
enriched
with
insect
from
Alphitobius
diaperinus.
Three
formulations
were
developed:
a
control
(B0)
5%
(B5)
10%
(B10)
protein—Whole
Buffalo
Powder
(WBP).
The
results
showed
that
adding
decreased
burger
analogue’s
pH.
A
clear
trend
was
observed
increasing
total
lipids
saturated
fatty
acids
(SFA)
decreasing
monounsaturated
(MUFA)
polyunsaturated
(PUFA)
as
WBP
concentration
increased
0%
10%.
No
significant
differences
content
analogue,
well
cooking
yield,
noted.
addition
had
notable
effect
on
color
change,
especially
decrease
brightness
(L*).
It
shown
increased,
there
no
texture
profile
analogues.
formulation
most
acceptable
sensory
analysis.
Language: Английский
Dual Role of Sitophilus zeamais: A Maize Storage Pest and a Potential Edible Protein Source
Insects,
Journal Year:
2025,
Volume and Issue:
16(5), P. 531 - 531
Published: May 16, 2025
Maize
(Zea
mays)
is
a
critical
staple
crop
whose
post-harvest
losses,
predominantly
due
to
infestations
by
the
maize
weevil,
Sitophilus
zeamais,
threaten
food
security.
This
study
explores
possibility
of
utilizing
S.
traditionally
known
as
pest,
an
alternative
protein
source
assessing
its
nutritional
profile
and
safety
attributes.
Cultured
under
controlled
conditions,
zeamais
specimens
were
processed
into
flour,
which
was
subsequently
analyzed
for
microbiological
safety,
content,
amino
acid
composition.
Microbiological
assays
confirmed
that
flour
met
established
standards,
with
aerobic
mesophilic
bacteria,
fungi,
yeast
present
at
negligible
levels
no
detection
coliforms,
Salmonella
spp.,
or
Escherichia
coli.
Protein
quantification
revealed
high
total
content
(48.1
±
0.3%),
although
salt-soluble
fraction
constituted
only
13.7%
total.
The
exhibited
elevated
isoleucine,
valine,
threonine,
while
deficiencies
in
leucine,
lysine,
sulfur
acids,
tryptophan
noted.
These
findings
suggest
that,
despite
certain
limitations,
represents
viable
source.
Integrating
targeted
insect
harvesting
pest
management
strategies
could
help
reduce
losses
contribute
improved
security
availability.
Language: Английский
Insect Protein as a Component of Meat Analogue Burger
Published: May 7, 2024
Researchers
are
exploring
solutions
to
meet
the
growing
demand
for
protein
due
expected
increase
in
global
population
by
2050.
Interest
alternative
sources
like
insects
has
risen,
driven
concerns
about
environmental
impact
and
need
sustainable
food
production.
This
study
aimed
develop
evaluate
physicochemical
properties
of
soy
protein-based
burger
enriched
with
insect
from
Alphitobius
diaperinus.
Three
formulations
were
developed:
a
control
(B0),
burgers
5%
(B5)
10%
(B10)
-
Whole
Buffalo
Powder
(WBP).
Results
showed
that
adding
decreased
analogue's
pH.
There
was
observed
clear
trend
increasing
total
lipids
SFA,
decreasing
MUFA
PUFA,
as
WBP
concentration
increases
0%
10%.
No
significant
differences
content
analogue,
well
cooking
yield,
noted.
The
addition
had
notable
effect
on
color
change,
especially
decrease
brightness
(L*).
It
shown
increased,
there
no
texture
profile
analogues.
formulation
most
acceptable
sensory
analysis.
Language: Английский