The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector.

The effect of replacing hake with Tenebrio molitor on the physicochemical, nutritional and sensory characteristics of fish sausages was investigated in this study. Two types of samples were prepared, a control hake sausage (HFC, 49.3% hake) and a modified version in which hake was partially replaced by Tenebrio molitor insect flour (HFT, 44.37% hake + 4.93% insect flour). The colour, nutritional profile (including fatty acid profile), instrumental texture (TPA, texture profile analysis) and sensory analyses (QDA, quantitative descriptive analysis) were performed. The results showed that the sample including insect flour was darker, more yellowish and more reddish than the control sample. The replacement of 10% of the hake resulted in a reduction of fat and saturated fatty acids (SFAs) content and an increase in protein and monounsaturated fatty acids (MUFAs) content. The instrumental texture did not show significant differences between samples. The results of the sensory analysis indicated that there were significant differences ( ) between all the parameters, with the exception of non-typical odour and pastiness. The results obtained indicate that Tenebrio molitor flour for partial fish (hake) substitution could be used as a sustainable strategy to promote the consumption of processed fish products, such as sausages, by improving their nutritional profile.