Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages

This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity.

Detalhes bibliográficos
Autores: Hospital, Xavier F., Hierro, Eva, Fernández, Manuela, Martín, Diana, Escudero, Rosa, Navarro del Hierro, Joaquín
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/391008
Acesso em linha:http://hdl.handle.net/10261/391008
Access Level:acceso abierto
Palavra-chave:Dry fermented sausages
Sustainable protein
Edible insects
Novel food
Lipid oxidation
Mealworm flour
id ES_e059b2e698aa49055ca1ffb52f53c20e
oai_identifier_str oai:digital.csic.es:10261/391008
network_acronym_str ES
network_name_str España
repository_id_str
spelling Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausagesHospital, Xavier F.Hierro, EvaFernández, ManuelaMartín, DianaEscudero, RosaNavarro del Hierro, JoaquínDry fermented sausagesSustainable proteinEdible insectsNovel foodLipid oxidationMealworm flourThis article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity.The increasing demand for sustainable and nutritionally rich protein sources has led to a growing interest in edible insects as a viable alternative to traditional meat. This study evaluates the potential of mealworm (Tenebrio molitor) flour as a partial meat replacer in the formulation of dry fermented sausages (salchichón). Four formulations were prepared, replacing 0%, 5%, 10%, and 15% of pork meat with mealworm flour, and their microbiological, physicochemical, rheological, technological, and sensory properties were analyzed. Results showed that the incorporation of mealworm flour did not compromise the growth of lactic acid bacteria or Gram-positive catalase-positive cocci, both essential for fermentation and curing. The inclusion of mealworm flour significantly increased the protein, fiber, and polyunsaturated fatty acid (PUFA) content of the sausages, improving their nutritional profile. Notably, despite the higher PUFA content, lipid oxidation was reduced, as evidenced by lower concentrations of oxidation-derived volatile compounds. Significant changes were also observed in color, particularly at higher replacement levels, which resulted in a noticeable darkening of the sausages. Sensory evaluation indicated that replacing up to 5% of pork meat maintained product acceptability, whereas higher levels caused significant changes. The partial replacement of pork by mealworm flour shows interesting possibilities to produce more sustainable and functional dry fermented meats.Partial financial support was received from the research group TECNOLALIMA at Complutense University (BSCH-UCM No. 920276 Ref. GR3/14).Peer reviewedMultidisciplinary Digital Publishing InstituteUniversidad Complutense de MadridBanco SantanderConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/391008reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésHospital, Xavier F.; Hierro, Eva; Fernández, Manuela; Martín, Diana; Escudero, Rosa; Navarro del Hierro, Joaquín; 2025; Supplementary Materials: Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages [Dataset]; Multidisciplinary Digital Publishing Institute; https://doi.org/10.3390/foods14061019https://doi.org/10.3390/foods14061019Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3910082026-05-22T06:33:51Z
dc.title.none.fl_str_mv Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
title Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
spellingShingle Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
Hospital, Xavier F.
Dry fermented sausages
Sustainable protein
Edible insects
Novel food
Lipid oxidation
Mealworm flour
title_short Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
title_full Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
title_fullStr Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
title_full_unstemmed Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
title_sort Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages
dc.creator.none.fl_str_mv Hospital, Xavier F.
Hierro, Eva
Fernández, Manuela
Martín, Diana
Escudero, Rosa
Navarro del Hierro, Joaquín
author Hospital, Xavier F.
author_facet Hospital, Xavier F.
Hierro, Eva
Fernández, Manuela
Martín, Diana
Escudero, Rosa
Navarro del Hierro, Joaquín
author_role author
author2 Hierro, Eva
Fernández, Manuela
Martín, Diana
Escudero, Rosa
Navarro del Hierro, Joaquín
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
Banco Santander
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Dry fermented sausages
Sustainable protein
Edible insects
Novel food
Lipid oxidation
Mealworm flour
topic Dry fermented sausages
Sustainable protein
Edible insects
Novel food
Lipid oxidation
Mealworm flour
description This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/391008
url http://hdl.handle.net/10261/391008
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Hospital, Xavier F.; Hierro, Eva; Fernández, Manuela; Martín, Diana; Escudero, Rosa; Navarro del Hierro, Joaquín; 2025; Supplementary Materials: Use of mealworm (Tenebrio molitor) flour as meat replacer in dry fermented sausages [Dataset]; Multidisciplinary Digital Publishing Institute; https://doi.org/10.3390/foods14061019
https://doi.org/10.3390/foods14061019
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422193912315904
score 15,811543

Registos relacionados