Quality and sensory characteristics of cricket powder (Acheta domestica) based cooked poultry balls
As the population grows, the food industry is focusing on alternative sources of protein as insect flours. Cricket powder (Acheta domestica) is rich source of protein, vitamins, minerals, fatty acids, with little environmental footprint and have potential for processing of hybrid meat products. This study analyzes the impact of cricket powder (CP) supplementation (2% and 4%) on the technological and sensory properties of cooked poultry balls. Addition of CP affects all examined parameters in two ways: decrease aW, L*, a* and b* value and increase pH, water holding capacity, plastic strength (PS) and structural strength (SS). The high PUFA in CP do not promote lipid oxidation in the raw filling mass, but result in higher MDA formation in cooked final products. The sensory panel found dry and rough consistence in 4% CP based cooked meat balls, while 2% CP enriched samples show nice sensory acceptance by the tasting committee. CP is suitable innovative ingredient for processing of value added cooked meat products.