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.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket Acheta domesticus using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS). CF, DCF, SPA, and SPS were used as extenders in food models and compared with a control group prepared with meat and a commercial soy protein (SPI). Defatting increased the protein content (52 %) in CF, improving digestibility, while the SPS extraction method improved solid recovery (40.46 %), protein recovery (41.94 %), total protein content (53.85 %), and digestibility (53.7 %) compared to SPA. Proteins exhibited pH-dependent solubility, with higher solubility at pH 12–13 and an isoelectric point of 4.5. In techno-functional properties, SPS had the highest water/oil retention capacity (2.8 g/g, 3.49 g/g), foam formation (386.66 %), and emulsifying stability (32.96 m²/g). CF showed no foam formation, although defatting (DCF) improved foam formation (8.33 %) and emulsifying stability (6.23 m²/g). Heat coagulation was higher for CF and DCF (30.58 % and 30.33 % respectively). All meat models with SPA and SPS showed high elasticity and cohesiveness but low hardness, gumminess, and chewiness. The model prepared with 15 % SPS reduced cooking losses (0.91 %) and total expressible fluid separation (1 %), improved water retention capacity (83.02 %), and increased total soluble protein content (5.32 mg/mL). The ultrasound-assisted extraction method proved to be an efficient way to obtain soluble proteins from Acheta domesticus with techno-functional properties suitable for use as a food additive or meat extender.

Edible insects, despite their high nutritional value, are widely rejected due to neophobia associated with eating them whole. This study evaluated crispy corn tortillas (tostadas) enriched with cricket flour (CF) and defatted cricket flour (DCF) to increase protein content and acceptability. The tostadas were prepared using CF and DCF as substitutes for corn flour (5–25%). Physicochemical evaluation was conducted using proximal analysis, color measurements, and pH measurements. Sensory evaluation included Check all that apply (CATA); general liking, Just about right (JAR); preference mapping; and penalty analysis. The results showed increases in protein, fat, and ash content, and decreases in moisture and carbohydrates. The samples with cricket flour exhibited b* values similar to the control, an increase in a*, and a decrease in L*. The most notable descriptors for the tostadas with cricket flour were herb flavor, brown color, and granular texture. The treatments containing 5% and 15% CF showed the highest liking scores, whereas the control sample presented the lowest level of acceptance. In this regard, the control sample reduced the overall mean liking score. Therefore, most consumers exhibited preference patterns toward the samples formulated with CF and DCF, which were associated with higher overall acceptability. The penalty analysis indicated that the samples should be saltier and darker. In conclusion, tortillas enriched with cricket flour increase protein content and acceptability, although the formulation could be further improved to enhance overall liking.