Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties

Nayoung Choi1, Sanghun Park1, Yunhwan Park1, Gyutae Park1, Sehyuk Oh1, Yun-a Kim1, YoungHo Lim1, Soyoung Jang1, Youngjin Kim1, Ki-Su Ahn2, Xi Feng3, Jungseok Choi1,*
Author Information & Copyright
1Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
2Chungcheongbuk-do Research and Extension Services, Cheongju 28130, Korea.
3Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose CA 95192, United States.
*Corresponding Author: Jungseok Choi. E-mail:

© Copyright 2024 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 09, 2023 ; Revised: Feb 11, 2024 ; Accepted: Feb 13, 2024

Published Online: Feb 15, 2024


In this study, physicochemical and antioxidant properties, and storage stability (0, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Gryllus bimaculatus, Allomyrina dichotoma) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The DPPH radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.

Keywords: edible insects; partial substitute; phenolic compunds; cooking loss; antioxidant