Effect of refrigerated storage on the technological characteristics of meat stick made of insect and pork •

Abstract The objective of this study was to research the adaptability insects in food products. created hamburger patties were made with pork meat and insect batter ( Zophobas morio ) a 50:50 ratio color, pH value, water-holding capacity, roasting loss, texture, microbiological traits studied during ten days refrigerated storage (5 °C, vaccum packaging, air cooling). Similar products have already existed European markets, but these are 100% or additional vegetables as an ingredient. mixture could offer more accepted texture by consumers than other alternatives. This showed burger offering softer darker while it increase shelf-life raw product.