Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

This study aimed to investigate the effect of replacing different amounts (5%, 10%, and 15%) of lean meat with yellow mealworm larvae (Tenebrio molitor L.) flour (YMLF) obtained via two different pre-drying methods on the quality profiles of hybrid frankfurters. With the increasing replacement ratio...

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Veröffentlicht in:Meat science 2022-06, Vol.188, p.108802-108802, Article 108802
Hauptverfasser: Zhang, Fengxue, Cao, Chuanai, Kong, Baohua, Sun, Fangda, Shen, Xihui, Yao, Xiangyue, Liu, Qian
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Flour
Frankfurters
Freeze drying
Larva
Meat
Meat Products - analysis
Microwave drying
Quality profiles
Replacement ratio
Tenebrio
Yellow mealworm larvae
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Zusammenfassung:This study aimed to investigate the effect of replacing different amounts (5%, 10%, and 15%) of lean meat with yellow mealworm larvae (Tenebrio molitor L.) flour (YMLF) obtained via two different pre-drying methods on the quality profiles of hybrid frankfurters. With the increasing replacement ratio, the cooking loss of the freeze-dried YMLF (FD-YMLF) groups gradually increased, whereas those of the microwave drying YMLF (MD-YMLF) groups were always better than those of the control group (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108802