Defatting irradiated cricket flour to improve its functional properties and develop innovative hybrid beef patties

Cricket flour is a sustainable, protein-rich ingredient with potential applications in hybrid products. This study evaluated the effects of defatting on functional properties of commercially processed irradiated cricket flour (Gryllus assimilis) and characterized hybrid beef patties (HBP) formulated with whole cricket flour (WCF) and irradiated-defatted cricket flour (IDCF). Functional properties, including water- and oil-holding capacity, emulsifying and foaming properties, and gel formation, were assessed. Defatted and irradiated samples showed higher emulsifying activity and foam capacity than animal protein. HBP was produced by partially replacing beef with WCF or IDCF (10-15%) and evaluated for physicochemical, technological, and sensory attributes. IDCF incorporation increased protein content, moisture and fat retention, and reduced cooking loss and lipid oxidation, while improving texture. Although HBP showed darker color, sensory acceptance was comparable to the control, particularly for 10% WCF. IDCF is a potential ingredient to produce hybrid meat products; however, sensory optimization is necessary.