ArticleFoods (Basel, Switzerland)2022
Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours.
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 16 papers.
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Who cites it
16 citing papers in PubMed, 45 citations in OpenAlex.
- Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages.Foods (Basel, Switzerland) · 2025Article
- Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.Comprehensive reviews in food science and food safety · 2025Review
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Causal Relationship between Meat Intake and Biological Aging: Evidence from Mendelian Randomization Analysis.Nutrients · 2024Article
- Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages.Foods (Basel, Switzerland) · 2024Article
- Insect Protein as a Component of Meat Analogue Burger.Foods (Basel, Switzerland) · 2024Article
- Innovative Applications ofFoods (Basel, Switzerland) · 2024Article
- Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges.Journal of agricultural and food chemistry · 2023Review
- Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Foods (Basel, Switzerland) · 2023Article
- Consumers' Acceptability and Perception of Edible Insects as an Emerging Protein Source.International journal of environmental research and public health · 2022Article
- Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "Open research Europe · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner−Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.