ArticleJournal of food science2025
Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.Journal of food science · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
The rising demand for animal protein challenges the agricultural sector, and edible insects provide a sustainable alternative. This study investigated the impact of replacing lean beef with cricket (Acheta domesticus) flour on the physicochemical and microbiological characteristics of hybrid meatloaf during refrigerated storage. Four formulations containing 0%, 7.5%, 10%, and 12.5% cricket flour were tested. Higher levels of cricket flour enhanced protein content, improved the mineral profile, and reduced cooking loss. The pH was not affected by the cricket flour addition; however, the storage period decreased the pH of hybrid meatloaves (p < 0.05). Color changes were noted, with hybrid meatloaves becoming darker and browner. Hardness values were initially higher but decreased over storage in hybrid meatloaves, while the control (CM0) exhibited the opposite trend. Storage had a more pronounced effect on lipid oxidation in hybrid meatloaves. However, these treatments exhibited microbiological stability despite having high initial microbial counts. Replacing up to 12.5% of lean beef with cricket flour in hybrid meatloaves was achieved.
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Registered trials
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