DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0187

VLIV PŘÍDAVKU CVRČČÍHO PRÁŠKU NA KVALITATIVNÍ VLASTNOSTI MĚKKÉHO SALÁMU / THE EFFECT OF THE ADDITION OF CRICKET POWDER ON THE QUALITATIVE CHARACTERISTICS OF SOFT SALAMI

Adam Kovál1, Šárka Nedomová1, Jan Slováček1, Andrea Roztočilová1, Veronika Božena Hendrychová1
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1, 613 00 Brno

The aim of the study was to evaluate the effect of different levels of cricket powder additions on the processing technology and quality of soft salami. A salami was produced with the addition of 3% and 5% cricket powder. Chemical composition, color change, consistency and sensory analysis were monitored for the products. The protein content of salami with 3% cricket powder was 15.40 g·100 g-1, with 5% 16.84 g·100 g-1, The fat content of soft salami with 3% cricket powder was 14.06 g·100 g-1, with 5% 14.97 g·100 g-1. Statistically significant differences in color and texture were found. During the sensory analysis, no significant differences were found in the evaluation of the products, except for the sandiness descriptor.

Keywords: meat product, insect raw materials, quality, sensory properties

pages: 187-193, online: 2024



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