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 |
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| creator | Zhang, Fengxue Cao, Chuanai Kong, Baohua Sun, Fangda Shen, Xihui Yao, Xiangyue Liu, Qian |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2022.108802 |
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•Defatted yellow mealworm larvae flour can replace lean meat in frankfurters.•Higher replacing ratio had negative effect on the quality of hybrid frankfurters.•10% insect flour pre-dried via microwave had the optimal replacement effect.•Hybrid frankfurters had lower sensorial scores than standard frankfurters.•The replacement effect depends on the protein quality of insect flours.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2022.108802</identifier><identifier>PMID: 35298999</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Flour ; Frankfurters ; Freeze drying ; Larva ; Meat ; Meat Products - analysis ; Microwave drying ; Quality profiles ; Replacement ratio ; Tenebrio ; Yellow mealworm larvae</subject><ispartof>Meat science, 2022-06, Vol.188, p.108802-108802, Article 108802</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-8d7c7acf073dfe64ff6bc396f595b82a99f39e88342b5d5e287278482a473bac3</citedby><cites>FETCH-LOGICAL-c365t-8d7c7acf073dfe64ff6bc396f595b82a99f39e88342b5d5e287278482a473bac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2022.108802$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35298999$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Fengxue</creatorcontrib><creatorcontrib>Cao, Chuanai</creatorcontrib><creatorcontrib>Kong, Baohua</creatorcontrib><creatorcontrib>Sun, Fangda</creatorcontrib><creatorcontrib>Shen, Xihui</creatorcontrib><creatorcontrib>Yao, Xiangyue</creatorcontrib><creatorcontrib>Liu, Qian</creatorcontrib><title>Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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 < 0.05). Moreover, the MD-YMLF group showed superior textural properties than FD-YMLF group under the same replacement ratio (P < 0.05), especially for MD-YMLF-10% group. Additionly, with the increasing replacement ratio, the hybrid frankfurters had lower sensorial scores than standard frankfurters (P < 0.05), whereas the MD-YMLF group was always better than the FD-YMLF group for the same replacement ratio (P < 0.05). Our results indicated that MD-YMLF could be used as a potential lean meat replacement to process emulsified meat products.
•Defatted yellow mealworm larvae flour can replace lean meat in frankfurters.•Higher replacing ratio had negative effect on the quality of hybrid frankfurters.•10% insect flour pre-dried via microwave had the optimal replacement effect.•Hybrid frankfurters had lower sensorial scores than standard frankfurters.•The replacement effect depends on the protein quality of insect flours.</description><subject>Animals</subject><subject>Flour</subject><subject>Frankfurters</subject><subject>Freeze drying</subject><subject>Larva</subject><subject>Meat</subject><subject>Meat Products - analysis</subject><subject>Microwave drying</subject><subject>Quality profiles</subject><subject>Replacement ratio</subject><subject>Tenebrio</subject><subject>Yellow mealworm larvae</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1vFSEUhonR2Gv1J2hYupkrH_MBboxpqm3SpC7qmjBwUK7MMAJTc_9Af7dc763brkjgeZ8TzovQW0q2lND-w247gS7Z-C0jjNU7IQh7hjZUDLxpKRfP0YZwIhs6tOQMvcp5RwihnImX6Ix3TAop5QY9fEvQ2OTB4uoLf2KacNDpXgN2Ia4Jm7gGixeditch7HGCJWgDOICeD5GC_Yxd0vMvt6YCKX_El86BKTg6vPyT7_38o6LlZ7QZ69k-OiaYC066-JhfoxdOhwxvTuc5-v7l8u7iqrm5_Xp98fmmMbzvSiPsYAZtHBm4ddC3zvWj4bJ3nexGwbSUjksQgrds7GwHTAxsEG19aQc-asPP0fujd0nx9wq5qMlnAyHoGeKaFetbSgjjvK9od0RNijkncGpJftJpryhRhwrUTp0qUIcK1LGCmnt3GrGOE9j_qcedV-DTEYD60XsPSVUFzAasT3Vvykb_xIi_V_ucxg</recordid><startdate>202206</startdate><enddate>202206</enddate><creator>Zhang, Fengxue</creator><creator>Cao, Chuanai</creator><creator>Kong, Baohua</creator><creator>Sun, Fangda</creator><creator>Shen, Xihui</creator><creator>Yao, Xiangyue</creator><creator>Liu, Qian</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202206</creationdate><title>Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios</title><author>Zhang, Fengxue ; Cao, Chuanai ; Kong, Baohua ; Sun, Fangda ; Shen, Xihui ; Yao, Xiangyue ; Liu, Qian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-8d7c7acf073dfe64ff6bc396f595b82a99f39e88342b5d5e287278482a473bac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Flour</topic><topic>Frankfurters</topic><topic>Freeze drying</topic><topic>Larva</topic><topic>Meat</topic><topic>Meat Products - analysis</topic><topic>Microwave drying</topic><topic>Quality profiles</topic><topic>Replacement ratio</topic><topic>Tenebrio</topic><topic>Yellow mealworm larvae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Fengxue</creatorcontrib><creatorcontrib>Cao, Chuanai</creatorcontrib><creatorcontrib>Kong, Baohua</creatorcontrib><creatorcontrib>Sun, Fangda</creatorcontrib><creatorcontrib>Shen, Xihui</creatorcontrib><creatorcontrib>Yao, Xiangyue</creatorcontrib><creatorcontrib>Liu, Qian</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Fengxue</au><au>Cao, Chuanai</au><au>Kong, Baohua</au><au>Sun, Fangda</au><au>Shen, Xihui</au><au>Yao, Xiangyue</au><au>Liu, Qian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2022-06</date><risdate>2022</risdate><volume>188</volume><spage>108802</spage><epage>108802</epage><pages>108802-108802</pages><artnum>108802</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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 < 0.05). Moreover, the MD-YMLF group showed superior textural properties than FD-YMLF group under the same replacement ratio (P < 0.05), especially for MD-YMLF-10% group. Additionly, with the increasing replacement ratio, the hybrid frankfurters had lower sensorial scores than standard frankfurters (P < 0.05), whereas the MD-YMLF group was always better than the FD-YMLF group for the same replacement ratio (P < 0.05). Our results indicated that MD-YMLF could be used as a potential lean meat replacement to process emulsified meat products.
•Defatted yellow mealworm larvae flour can replace lean meat in frankfurters.•Higher replacing ratio had negative effect on the quality of hybrid frankfurters.•10% insect flour pre-dried via microwave had the optimal replacement effect.•Hybrid frankfurters had lower sensorial scores than standard frankfurters.•The replacement effect depends on the protein quality of insect flours.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35298999</pmid><doi>10.1016/j.meatsci.2022.108802</doi><tpages>1</tpages></addata></record> |
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| ispartof | Meat science, 2022-06, Vol.188, p.108802-108802, Article 108802 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Flour Frankfurters Freeze drying Larva Meat Meat Products - analysis Microwave drying Quality profiles Replacement ratio Tenebrio Yellow mealworm larvae |
| title | Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios |
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