Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Abstract

Due to the increasing global population and unsustainable meat production, the future supply of animal‐derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and “novel” source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a screw speed of 150 rpm, to produce meat analogues using full‐ or low‐fat cricket flours (CF) and soy protein isolate (SPI). Effects of water flow rate (WFR), cooking temperature (9 and 10 ml/min; 120, 140, and 160°C, respectively), and CF inclusions levels of 0, 15, 30, and 45% were analyzed. Cooking temperature and CF inclusion had a significant effect (p < .05) on both tensile stress in parallel and perpendicular directions, while WFR had no significant effect (p = .3357 and 0.7700), respectively. The tensile stress increased with temperature but decreased with CF inclusion at both WFRs. Comparatively, the tensile stress was stronger at WFR of 9 ml/min than at 10 ml/min; however, the tensile stress in parallel was mostly greater than tensile stress in perpendicular directions. Fibrous meat analogues with high anisotropic indices (AIs) of up to 2.80 were obtained, particularly at WFR of 10 ml/min and at inclusions of 30% low‐fat CF. By controlling HMEC conditions, full‐/low‐fat cricket flours at 15% and 30% inclusions can offer an opportunity to partially substitute SPI in manufacturing of fibrous meat analogues.

Quality Aspects Related to Meat Analogue Based on Microbiology, Plants and Insects Protein

“…3. A high productivity and energy efficiency [57,58] 3D printing technology Plants, Insects, and Single cell protein 1. Rapid, precise, and productive as well as energy-efficient is required.…”

Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate

“…Nowadays, the demand for plant-based protein is rapidly increasing because it is more sustainable, inexpensive, and healthy than animal-based protein. 1 Corn gluten meal (CGM) is the main by-product of corn starch production, with a high protein content (60-70%), mainly zein, the corn prolamin. 2 Zein has been used in food and medicine, for coatings and diet regulation.…”

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability

“…The use of functional ingredients (such as hydrocolloids, starch, and plant-based proteins) was suggested to improve the texture of the final products when developing meat-insect hybrid products [ 26 ]. In addition to meat-insect hybrid products, combinations of plant-based materials and insects to produce hybrid products (such as extrudates, jerky, breads, pasta, 3D-printed snacks, and chocolate chip cookies) have also been suggested, aiming to improve the textural and nutritional quality of the final products under controlled processing conditions [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ].…”