Article

Characterization of cooked meat models using grasshopper (Sphenarium purpurascens) soluble protein extracted by alkalisation and ultrasound as meat-extender.

Salvador Cruz-López1, Héctor Escalona-Buendía1, Angélica Román-Guerrero1, Julieta Domínguez-Soberanes2, Yenizey Alvarez-Cisneros1,*
Author Information & Copyright
11Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma, 1ª. Sección. Alcaldía Iztapalapa CP 09310, Ciudad de México, México.
2Dirección de Negocios Alimentarios, Universidad Panamericana. Av. José María Escrivá de Balaguer 101, CP 20296, Aguascalientes, Aguascalientes.
*Corresponding Author: Yenizey Merit Alvarez-Cisneros, Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma, 1ª. Sección. Alcaldía Iztapalapa, Ciudad de México 09310, Mexico. Phone: +52 55 5804 4714. E-mail: acym@xanum.uam.mx.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 08, 2022 ; Revised: Apr 13, 2022 ; Accepted: Apr 13, 2022

Published Online: Apr 20, 2022

Abstract

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper, obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO3 pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0, 5, 10 and 15% were prepared and characterized for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

Keywords: edible insect; soluble protein; functional properties; sausages; sensory


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