Názov/Title: The effect of the addition of cricket flour as an added value on the quality of sausages

Autori/Authors: Adriana Pavelková, Peter Haščík, Matej Čech

Typ dokumentu/Document Type: Vedecká monografia/Scientific monograph

ISBN: 978-80-552-2566-1

DOI: https://doi.org/10.15414/2022.9788055225661

Vydavateľ/Publisher: Slovak University of Agriculture in Nitra, Slovakia

Rok vydania, strany/PY, pages: 2022, 75 p.

Publikované online/Published on-line: 2022-12-19

Jazyk/Language: eng

Poznámka/Note: The scientific monograph was implemented and financed with the support of the project VEGA 1/0144/19. This publication was also supported by the Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and inovative food, Drive4SIFood 313011V336, cofinanced by the European Regional Development Fund and with the support of the V-7 Sickle Poultry Sample Book.

Súhrn/Summary: For many nations or ethnic groups, the consumption of insects is an integral part of the diet and is also often the basis of their traditional dishes. Due to the growing population, it can be assumed that it will be necessary to look for other alternative sources of nutrition. From the currently available scientific knowledge, it follows that some types of insects are considered a suitable alternative source of food and, above all, a rich source of protein. In the scientific monograph, the effort was to point out the potential of using insects (cricket meal) in view of the growing demand for food and the need for a sustainable alternative source of food. For the experiment, sausages with 2% and 4% addition of cricket meal were made together with control samples without the addition of this flour stored fresh, or in a vacuum. The fat content ranged from 9.95 to 16.90 wt. %. The protein content was increased in all groups with the addition of cricket flour in the amount of 2 or 4%, even statistically significant (P±0.05) compared to the control group. The cholesterol content was balanced in all groups and reached values from 1.02 to 1.36%. The NaCl content was from 1.41 to 2.55%, while the values had an increasing tendency depending on time. The pH values were balanced in all groups. The water content was in the range of 39.85-68.65%. In terms of color evaluation, greater differences were noted for fresh sausages without vacuum than for sausages stored with vacuum. As part of the sensory evaluation, the results indicate a positive acceptance of the product, while the deviations in the individual groups of the experiment between the monitored descriptors were not significant.

Kľúčové slová: insects, cricket meal, sausages, physico-chemical properties, sensorics

Toto dielo je publikované pod/This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International Licence.

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