| Meat analog with Gryllus bimaculatus and soy protein | • G. bimaculatus were washed by fasting for 3 days, dried with mid-infrared rays, and then pulverized with a blender.• Formula of a soy meat added with different levels of G. bimaculatus powders: CON: Cricket powder 0%, isolated soy protein 17% CP3: Cricket powder 3%, isolated soy protein 14% CP6: Cricket powder 6%, isolated soy protein 11% CP9: Cricket powder 9%, isolated soy protein 8%• The other amounts were fixed at patato starch 13%, CaCl2 1%, KCl 1%, methyl cellulose 0.5%, transglutaminase-B 0.6%, distilled water 66.9%. | 3D food printer | Baik et al.(2022) |
| Insect-based burger using mealworm (Tenebrio molitor L.) | • Mealworms were grown with flour, brewed yeast, and wheat bran. The insects fasted for 24 h before being frozen to ensure they were excreted.• Green lentils and mealworms were pre-cooked in 500 mL boiling water (99.5°C±0.5°C) for 30 and 10 min, respectively, and then, incorporated into the patty.Burger patties composition: BB: Unflavored grounded beef 95% MBB: Unflavored grounded beef 45%, mealworms 50% LB: Green lentils 95% MLB: Green lentils 45%, mealworms 50%• After precooking, the burger ingredients were mixed with a hand blender for 3 min to obtain a homogeneous mixture.• The molded patties were cooked in a preheated hot-air oven at 180°C±5°C for 15 min. | Burger patties | Megido et al. (2016) |
| Fibrous meat analogs with soy protein isolate (SPI), full-fat cricket flour (FCF), low-fat cricket flour (LCF) | • Mixture feeding speed: 0.4 kg/h, screw speed: 150 rpm• The temperature for each zone was different: 1st–4th zone: 40°C, 60°C, 80°C, and 100°C 5th zone: 120°C, 140°C or 160°C Water flow rate: 9 mL/min or 10 mL/min Colling die temperature: 80°C• Blends formulation (ratio): 100% SPI: SPI 100 15% FCF/LFC: SPI 85, FCF/LCF 15 30% FCF/LFC: SPI 70, FCF/LCF 30 45% FCF/LFC: SPI 55, FCF/LCF 45 | High-moisture extrusion using twin-screw extruder | Adapted from Kiiru et al. (2020) with CC-BY. |
| High-moisture extruded intermediate using Alphitobius diaperinus T. molitor | • A. diaperinus protein concentrate (68% protein content on dry matter basis), T. molitor protein concentrate (66% protein content on dry matter basis), soy protein concentrates (69% protein contents)• Gradual addition of insect protein (A. diaperinus, T. molitor) to soy protein concentrate: 15%–70%• High-moisture extrusion was performed in DIL (Quakenbrueck, Germany) using a co-rotating twin-screw 51 extruder with 1,920 mm long screw barrel and a long die (dimensions: 20×2×210 mm).• Mixture feeding speed: 3.41 kg/h, screw speed: 400 rpm• Barrel temperature: 160°C (6.5–8 N) to 170°C (8–11 N) | High-moisture extrusion using twin-screw extruder | Smetana et al. (2018) |
| Minced meat-like products using mealworm larvae; A. diaperinus (Lesser) and T. molitor (Yellow) | • Fresh yellow mealworms (YM) were steamed for 5 min and pulverized with a mixer.• Insect mixture was made using a spoon (40 g of YM powder, binding agent, salt, white pepper, onion powder, nutmeg, and paprika powder) and pan-fried with 4–5 mL of peanut oil for 2 min.• Fresh lesser mealworms (LM) were fried in a wok for 2 min and pulverized with a mixer.• Insect mixture was made using a spoon (40 g of LM powder, binding agent, salt, white pepper, onion powder, and nutmeg) and pan-fried with 4–5 mL of sunflower oil for 2 min. | Pan frying minced meat-like products | Stoops et al. (2017) |
| Patty prepared with mealworm powder | • Mealworm pretreatment: fast for 2 days, wash, snap-freeze in liquid nitrogen, and deep freeze for 24 h (–70°C), then, freeze-dry for 48–60 h, and pulverize until powdered.• Formula of patties prepared with mealworm powder: M0: Mealworm 0%, bean-curd 40% M10: Mealworm 10%, bean-curd 30% M20: Mealworm 20%, bean-curd 20% M30: Mealworm 30%, bean-curd 10% M40: Mealworm 40%, bean-curd 0%• The other amounts were fixed at gluten, water and sub-ingredients 20% | Pan frying patties | Kim et al. (2015) |