Abstract
The global interest in insects as alternative protein sources has prompted research into their integration into various food products. This study investigates the proximate composition, pH, cooking loss, colorimetric properties, and sensory characteristics of smoked pork sausage formulated with varying proportions of Palm Weevil Larvae (PWL) and Rhynchophorus phoenicis Fabricius. Five sausage formulations were developed with PWL to pork ratios of 0%:100%, 15%:75%, 30%:70%, 45%:55%, and 50%:50%. Significant differences (p<0.05) were observed in moisture content, with the 15% PWL formulation (T2) exhibiting the lowest moisture content (56.39%). Crude protein content increased significantly (p<0.05) in the 30% PWL (T3) and 45% PWL (T4) treatments. A significant variation (p<0.05) in crude fat content was also detected among the treatments, while ash content did not differ significantly (p>0.05). The pH values ranged from 8.37 to 7.76 across treatments T0 through T4, with significant differences (p<0.05) observed. Instrumental colorimetric analysis revealed that sausages containing PWL differed significantly (p<0.05) from the control. Sensory evaluation further indicated significant differences (p<0.005) between the control and all PWL-containing treatments. Although the study provided valuable insights, challenges such as the unappealing coloration of sausages with higher PWL levels and excessive moisture content in PWL-containing sausages require further investigation. The findings suggest that Palm Weevil Larvae can be feasibly incorporated into smoked pork sausage production at a ratio of 30% PWL to 70% pork.
Presenters
Desmond OwusuStudent, Masters in Animal Husbandry Engineering, University of Debrecen, Hungary
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
SUSTAINABILITY, PALM WEEVIL LARVAE, COLORIMETRIC PROPERTIES, SENSORY CHARACTERISTICS, SMOKED PORK-TYPE
