DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0196

SENZORICKÁ PŘIJATELNOST MASNÉHO VÝROBKU S PŘÍDAVKEM CVRČČÍHO PRÁŠKU A KOŘENICÍCH SMĚSÍ

SENSORY ACCEPTABILITY OF A MEAT PRODUCT WITH THE ADDITION OF CRICKET POWDER AND SPICE BLENDS

Adam Kovál1, Martina Skuciusová1, Šárka Nedomová1
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

The study evaluates the effect of cricket powder (Acheta domesticus) addition and spice blends on the sensory quality of a burger-type meat product. Control samples without powder addition and samples containing 6% and 8% cricket powder were prepared. At the same time, three spice blends (A–C) with different aromatic profiles were tested. Samples were sensory evaluated (appearance, colour on the cut surface, hardness/softness, sandiness, odour, taste, astringency, and overall impression). The results showed that spice blends can improve the acceptability of products containing cricket powder, particularly at the lower inclusion level. At the same time, increasing the proportion of cricket powder led to higher perceived grittiness, which negatively affected sensory acceptability.

Keywords: edible insect, meat product, spices, quality

pages: 196-203, online: 2026



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