ArticleFoods (Basel, Switzerland)2022
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 41 citations in OpenAlex.
- Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.Cogent food & agriculture · 2026Article
- Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricketHeliyon · 2024Article
- Processing of Larvae ofInsects · 2024Article
- Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages.Foods (Basel, Switzerland) · 2024Article
- Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties.Food science of animal resources · 2024Article
- Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.Foods (Basel, Switzerland) · 2024Article
- Acceptance of Muffins (Sweet and Savory) with the Addition ofFoods (Basel, Switzerland) · 2024Article
- Potential of Cricket (Foods (Basel, Switzerland) · 2024Article
- Article
- Impact of the Addition ofInsects · 2023Article
- The Crick-Eatery: A Novel Approach to Evaluate Cricket (Foods (Basel, Switzerland) · 2022Article
- Will It Cricket? Product Development and Evaluation of Cricket (Foods (Basel, Switzerland) · 2022Article
- Characterization of Cooked Meat Models using Grasshopper (Food science of animal resources · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
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.
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