Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant'Ana Falcão Leite, Maurício Costa Alves da Silva
This study examined the incorporation of cricket ( Acheta domesticus ) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed...
January 16, 2024: Foods (Basel, Switzerland)