Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

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 NaHCO 3 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 characterised 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.

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

“…As previously mentioned, one of the main benefits of insect consumption is their nutritional properties (in particular their protein content) making them suitable for incorporation in functional products. However, despite protein concentrates/isolates and hydrolysates being extensively studied and characterized (Lee et al., 2021), there are only six studies that have performed sensory evaluation on these types of extracts (Cruz‐Lopez, Escalona‐Buendia et al., 2022; Grossmann et al., 2021; Luna et al., 2021; Rossi et al., 2022; Wang et al., 2017; Zielińska et al., 2018) (Tables S6 and S7). Both Cruz‐Lopez, Escalona‐Buendia et al.…”

“…Both Cruz‐Lopez, Escalona‐Buendia et al. (2022) and Wang et al. (2017) reported negative effects on hedonic evaluation of products incorporating S. purpurascens protein concentrates or B. mori hydrolysate at low incorporation levels (5% and 0.5%, respectively) (Table S6).…”

The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts

“…In grasshopper, the application of UAE to increase the sensorial experience while increasing functionalities in meat products was demonstrated by Cruz-López et al ( 2022 ). In this study, the grasshopper extract from alkalization or alkalization-piezoelectric sonication was used as a meat extender in the meat sausage.…”

“…However, the alkalization treatment could lead to higher cooking loss because grasshopper protein possesses a higher proportion of hydrophobic groups that have poor water absorption. Combining alkalization with ultrasound negates this problem by decreasing the moisture content, thereby increasing the solid content and causing the changes in hydrophilicity or hydrophobicity of the protein (Cruz-López et al, 2022 ; Kingwascharapong et al, 2021 ). These findings illustrate that insect proteins, with appropriate treatments, can be a great low-cost alternative.…”

Effects of hydrolysis and swelling on structural and functional properties of Hermetia illucens L.: insoluble protein in residue fraction

“…Edible insect proteins can overcome the limitations of the traditional livestock industry and represent a future food technology with high growth potential (Lee et al, 2022). Due to this trend, various studies related to edible insect proteins have been conducted, but there are limitations in spite of various advantages (Cruz-López et al, 2022).…”