Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs

Abstract

This study demonstrates the potential use of soy flour, spirulina powder, cricket powder, buckwheat flour and lupin flour as alternative protein sources in a minced meat product (meatballs) by comparing the reformulated meatballs with control meat-only samples. We analysed the use of the same amount of each of the selected protein sources on the technological and functional characteristics and the sensory perception of raw and cooked meatballs. Higher pH and better emulsion stability was observed in the soy flour, spirulina and cricket powder samples compared to the meat-only sample. In the texture profile, greater hardness and springiness of the samples made with buckwheat flour, soy flour and spirulina powder was found compared to the meat-only sample, but lesser values for the same parameters when cricket powder or lupin were added. The results obtained indicated that spirulina and cricket powder are promising ingredients for the innovative formulation of meat products and are suitable for application in a mixed design approach.