Insect-based proteins in meat products: Evaluating the functional properties of Locusta migratoria

Authors : Can Dinçer, Aslı Zungur Bastioğlu
Pages : 729-740
Doi:10.29050/harranziraat.1648366
View : 94 | Download : 214
Publication Date : 2025-12-17
Article Type : Research Paper
Abstract :Due to global population growth and climate change, the demand for sustainable alternative protein sources is steadily increasing. Traditional animal protein production poses significant environmental sustainability risks as it requires high water and land usage and contributes to greenhouse gas emissions. Therefore, investigating alternative protein sources that have a lower environmental impact, are nutritionally rich, and economically viable is of great importance. This study examines the potential use of locust powder as a meat substitute in emulsified chicken patties and focuses on the effects of different locust powder ratios on the final product properties. In this research, fully developed winged locusts of the Locusta migratoria species were used. The legs and wings were removed, and the locusts were dried and ground into a fine powder. For the emulsified chicken patties, chicken breast meat was divided into two portions: 75% of the meat was minced and mixed with beef fat, while the remaining 25% was homogenized alongside water, starch, a spice blend, and locust powder. Locust powder was incorporated at levels of 10%, 15%, and 20%. Both mixtures were emulsified and shaped into patties. The study evaluated key characteristics such as emulsion stability, water-holding capacity, cooking loss, diameter reduction, and Hunter L*, a*, b* color parameters. The results demonstrated that the addition of locust powder had a statistically significant impact on these parameters. This research highlights the feasibility of using locust powder as a sustainable alternative protein source in meat products. Moreover, it provides evidence that insect proteins can enhance the nutritional profile and sensory properties of food products, offering a promising solution to future food security and sustainability challenges.
Keywords : Locusta migratoria, alternatif protein, emülsifiye tavuk köftesi

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