Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

Abstract

Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins.