Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective

Ferreira, Ingrid Rodrigues; Milano, Patrícia; Pollonio, Marise Aparecida Rodrigues; Câmara, Ana Karoline Ferreira Ignácio; de Souza Paglarini, Camila

doi:10.1007/978-3-031-25994-4_3

Cited by 1 publication

(2 citation statements)

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“…The main advantages of eating insects are their nutritional profile, with a high content of energy from fats and proteins, being rich in essential amino acids and minerals (iron, selenium, zinc) and a good source of B vitamins and polyunsaturated fatty acids; their rearing conditions that require little land and water, with low emissions of greenhouse gases during production; and the high fertility. Among the most promising species for rearing on an industrial scale can mention Tenébrio molitor, with about 55% of proteins and 34% of fats (Cho & Ryu, 2021) and some cricket species, such as Acheta domesticus and Gryllus assimilis, with $64% and 56% of proteins and 24% and 32% of fat, respectively (on a dry basis) (Ribeiro et al, 2019;Ferreira et al, 2023). It is also worth mentioning that when compared to the values of amino acids present in beef, the species Gryllus assimilis has a higher content of tyrosine, arginine and lysine (Ferreira et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Among the most promising species for rearing on an industrial scale can mention Tenébrio molitor, with about 55% of proteins and 34% of fats (Cho & Ryu, 2021) and some cricket species, such as Acheta domesticus and Gryllus assimilis, with $64% and 56% of proteins and 24% and 32% of fat, respectively (on a dry basis) (Ribeiro et al, 2019;Ferreira et al, 2023). It is also worth mentioning that when compared to the values of amino acids present in beef, the species Gryllus assimilis has a higher content of tyrosine, arginine and lysine (Ferreira et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

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Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

Gomes Martins,

Milano,

Rodrigues Pollonio

et al. 2023

Int J of Food Sci Tech

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SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological, and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%), and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, color, lipid oxidation (TBARS), texture, and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture, and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated to overall liking, such as burger aroma, meat aroma, and juicy and F15% and F20% were associated to undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy, and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.

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