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Article

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

Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland
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Author to whom correspondence should be addressed.
Foods 2023, 12(6), 1262; https://doi.org/10.3390/foods12061262
Submission received: 10 February 2023 / Revised: 10 March 2023 / Accepted: 13 March 2023 / Published: 16 March 2023

Abstract

This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45–80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
Keywords: cricket flour; hybrid sausage; texture; lipid oxidation; protein oxidation cricket flour; hybrid sausage; texture; lipid oxidation; protein oxidation

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MDPI and ACS Style

Han, X.; Li, B.; Puolanne, E.; Heinonen, M. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023, 12, 1262. https://doi.org/10.3390/foods12061262

AMA Style

Han X, Li B, Puolanne E, Heinonen M. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods. 2023; 12(6):1262. https://doi.org/10.3390/foods12061262

Chicago/Turabian Style

Han, Xiaocui, Binbin Li, Eero Puolanne, and Marina Heinonen. 2023. "Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability" Foods 12, no. 6: 1262. https://doi.org/10.3390/foods12061262

APA Style

Han, X., Li, B., Puolanne, E., & Heinonen, M. (2023). Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods, 12(6), 1262. https://doi.org/10.3390/foods12061262

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