دورية أكاديمية
أعرض في EDS

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper ( Sphenarium purpurascens ) Flour.

التفاصيل البيبلوغرافية
العنوان: Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper ( Sphenarium purpurascens ) Flour.
المؤلفون: Cruz-López SO; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma 1a. Sección, Alcaldía Iztapalapa, Ciudad de México 09310, Mexico., Álvarez-Cisneros YM; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma 1a. Sección, Alcaldía Iztapalapa, Ciudad de México 09310, Mexico., Domínguez-Soberanes J; Escuela de Dirección de Negocios Alimentarios, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Mexico., Escalona-Buendía HB; Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Av. Ferrocarril de San Rafael Atlixco 186, Col. Leyes de Reforma 1a. Sección, Alcaldía Iztapalapa, Ciudad de México 09310, Mexico., Sánchez CN; Facultad de Ingeniería, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Mexico.
المصدر: Foods (Basel, Switzerland) [Foods] 2022 Feb 27; Vol. 11 (5). Date of Electronic Publication: 2022 Feb 27.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as "do not like much". GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.
References: Meat Sci. 2009 Oct;83(2):175-86. (PMID: 20416766)
J Food Sci. 2020 Mar;85(3):781-788. (PMID: 32017110)
Foods. 2021 Apr 15;10(4):. (PMID: 33920844)
Food Res Int. 2021 Nov;149:110709. (PMID: 34600699)
Foods. 2019 Oct 09;8(10):. (PMID: 31601015)
Korean J Food Sci Anim Resour. 2017;37(3):351-359. (PMID: 28747820)
Food Chem. 2020 May 1;311:126022. (PMID: 31869637)
Nutr Res. 2013 Sep;33(9):687-95. (PMID: 24034567)
J Anim Sci Technol. 2021 Mar;63(2):417-425. (PMID: 33987615)
Nutrients. 2020 Sep 11;12(9):. (PMID: 32933038)
Foods. 2020 Oct 12;9(10):. (PMID: 33053732)
Crit Rev Food Sci Nutr. 2020;60(21):3642-3652. (PMID: 31868531)
J Food Sci. 2017 Dec;82(12):2787-2793. (PMID: 29095501)
Korean J Food Sci Anim Resour. 2017;37(5):617-625. (PMID: 29147084)
معلومات مُعتمدة: Divisional-CBS-UAM-I Project "14505018". Universidad Autónoma Metropolitana
فهرسة مساهمة: Keywords: edible insects; grasshopper; non-meat ingredients; protein; sausages; starch chewy
تواريخ الأحداث: Date Created: 20220310 Latest Revision: 20220316
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC8909260
DOI: 10.3390/foods11050704
PMID: 35267337
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods11050704