Sustainable Protein Innovation: Evaluating Locust Protein Powder as a Meat Alternative in Emulsified Chicken...

Area of Science:

• Food Science
• Sustainable Nutrition
• Entomophagy

Background:

• Growing demand for sustainable protein sources.
• Need for novel meat substitutes in processed foods.
• Exploring insect-derived proteins for nutritional and functional benefits.

Purpose of the Study:

• Evaluate migratory locust protein powder (MLPP) as a meat substitute in emulsified chicken meatballs.
• Analyze the impact of MLPP on chemical composition, color, cooking properties, and oxidative stability.
• Assess in vitro protein digestibility of the resulting meat product.

Main Methods:

• Incorporation of varying MLPP levels into chicken meatballs.
• Analysis of proximate composition, pH, color (L*, a*, chroma, hue), cooking loss, and diameter reduction.
• Measurement of protein oxidation (carbonyl content) and lipid oxidation (TBARS).
• In vitro protein digestibility assays.

Main Results:

• Increased MLPP levels significantly enhanced protein and ash content, reduced moisture, and increased pH.
• MLPP incorporation decreased cooking loss and diameter reduction, improving water and fat binding.
• Protein oxidation was reduced, but lipid oxidation increased with higher MLPP inclusion.
• In vitro protein digestibility was improved, particularly at 20% MLPP substitution.

Conclusions:

• Migratory locust protein powder is a viable functional ingredient for enhancing protein content and digestibility in meat products.
• MLPP positively influences physicochemical properties like texture and cooking yield.
• Further research is needed to mitigate lipid oxidation while leveraging the benefits of this sustainable protein source.