Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer

Abstract

This study was conducted to examine the mechanical and sensory textural properties of soy meat containing Gryllus bimaculatus powder (0∼9%) produced using a 3D food printer. The mechanical properties and sensory characteristics of the samples were evaluated by a texture analyzer and ten trained panelists, respectively. Most of the mechanical textural properties of the soy meat samples decreased as the amount of powder added increased. The results of the descriptive analysis showed that the control (without powder) was higher than the samples with the powder when assessed for most characteristics' intensity, while the sample with the addition of 6% of the powder showed the highest initial hardness and springiness. Of all the samples in this study, the one with the addition of 6% of the powder showed values most similar to that of the control with respect to mechanical and sensory textural properties, thus exhibiting the best printability for 3D printing. The results of this study imply that appropriate ingredients such as gums or gelling agents that enhance the textural properties of soy meat containing Gryllus bimaculatus powder produced using a 3D food printer should be utilized, and their use should be optimized.

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

“…Thus, the lower moisture content of MP observed herein was ascribed to the use of hot air-drying in the present study and freeze-drying in previous studies. The proximate composition of Gryllus bimaculatus was previously determined as 6.20 wt% moisture, 65.02 wt% crude protein, 18.25 wt% crude fat, and 5.22 wt% crude ash (Baik et al, 2022), i.e., the crude protein content exceeded that observed herein for MP. The high crude protein content of mealworms (≥50 wt%) makes them a promising food supplement for increasing protein intake (Lee et al, 2023).…”

Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

“…Among them, the treatment group that replaced 3% showed the most similar texture to soybean-based meat, which had been prepared using soybean protein isolate as the control. Similar to isolated soybean protein, the more G. bimaculatus powder added, the more the texture characteristic of the meat substitute decreased; therefore, it was confirmed that the use of a binder should be considered to compensate for this (Baik et al, 2022). Megido et al (2016) summarized western insect-based alternative meat and the views of the consumers on it.…”

“…A list of meat analog studies using these insect-based materials is shown in Table 2 . Baik et al (2022) added Gryllus bimaculatus powder to a soybean meat substitute and 3D printed it, resulting in improved product texture. G. bimaculatus is an excellent food material among edible insects allowed in Korea due to its superior protein content ( Baik et al, 2022 ).…”

“… Baik et al (2022) added Gryllus bimaculatus powder to a soybean meat substitute and 3D printed it, resulting in improved product texture. G. bimaculatus is an excellent food material among edible insects allowed in Korea due to its superior protein content ( Baik et al, 2022 ). Compared to the control group with isolated soy protein added, the hardness and elasticity of the final product improved as the G. bimaculatus powder was added, with the characteristics of the 6% replacement treatment group being the highest ( Table 2 ).…”

Exploring sustenance: cereal legume combinations for vegan meat development

“…hydrocolloids such as gelatin, alginates, 82–84 methylcellulose, 85 xyloses, 86 transglutaminase, 87 and cocoa butter 88 in improving the physicochemical properties of 3D printed meat analogues, and artificial muscle fibre insertion using coaxial nozzle assisted 3D printing. 89 In another distinctive study, Baik et al 90 incorporated Gryllus bimaculatus powder into a soy-based 3D printed analogue. Woo Choi et al 91 developed a novel technology for high moisture texture soy protein using a vacuum packaging and pasteurized heat (vacuum-autoclaving) treatment.…”