Exploring the suitability of Tenebrio molitor powder (whole and defatted bysupercritical CO2) as a partial fat replacement in bologna-type sausages

Abstract

Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by T. molitor powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO2 supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39–46 % in WTP-sausages and 57–67 % in DTPsausages), more protein (increases of 14–33 % in WTP-sausages and 25–51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for “general acceptance” was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO2 process.