Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Abstract

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

“…The pH of the emulsion systems after replacing myofibrillar protein with T. molitor protein was significantly higher ( p < 0.05), and it increased with T. molitor protein concentrations. These results are in agreement with those of Choi et al [ 8 ] who reported that replacing pork meat with yellow mealworm increases the pH of frankfurters. Similarly, Kim et al [ 3 ] reported that the pH of emulsion sausages with mealworm larvae was higher than control without mealworm larvae.…”

“…In addition, the redness and yellowness of the emulsion systems increased significantly ( p < 0.05) with increasing T. molitor protein concentrations. These results are consistent with those by Choi et al [ 8 ] who observed that replacing pork meat with yellow mealworm results in lower lightness and higher yellowness of frankfurters. Smarzyński et al [ 22 ] reported that the color of the product is known to play very important role in the acceptance of customers, and then observed that the respondents dislike the product containing higher concentrations of cricket flour.…”

“…The apparent viscosity of the emulsion systems prepared by replacing myofibrillar protein with T. molitor protein decreased significantly ( p < 0.05) with increasing T. molitor protein concentrations. These results are in line with those described by Choi et al [ 8 ] who showed that the apparent viscosity of the control was higher than that of all treatments with yellow mealworm, and replacing pork meat with increasing concentrations of yellow mealworm resulted in lower apparent viscosity. These results may be explained by the reduced water binding and fat binding capacities of edible insect protein [ 3 , 8 ].…”

“…These results are in line with those described by Choi et al [ 8 ] who showed that the apparent viscosity of the control was higher than that of all treatments with yellow mealworm, and replacing pork meat with increasing concentrations of yellow mealworm resulted in lower apparent viscosity. These results may be explained by the reduced water binding and fat binding capacities of edible insect protein [ 3 , 8 ]. The behavior of the dynamic rheology of emulsion prepared with the interaction between porcine myofibrillar protein and extracted edible insect protein as a function of frequency is depicted in Figure 1 b.…”

“…Although an increasing wiliness to eat insects has been recently reported from the several Western countries, a majority of customers remain reluctant to consume edible insects due to their gross appearance [ 6 , 7 ]. According to the sources, the hidden consumption of dried, ground insects in familiar products, such as pasta or ham, might lead to decreasing the neophobia and promote insects as food [ 7 , 8 ]. Therefore, research on protein extract should be conducted to expand the possibilities of various forms and applications of edible insects.…”