THE EFFECT OF THE CRICKET POWDER ADDITION ON THE CHEMICAL COMPOSITION OF PORK SAUSAGES

Abstract

This study investigated the addition of cricket powder to pork sausages and its impact on the chemical composition, amino acid, and fatty acid profiles. Three experimental groups were prepared with different concentrations of cricket powder: a control group without the addition of cricket powder, E1 with the addition of 2% cricket powder, and E2 with the addition of 4% cricket powder. The experimental groups with cricket powder addition had higher water and protein content than the control group, but lower fat content and no significant change in cholesterol content. The most abundant amino acids were Lys, Leu, and Arg in the experimental groups with the addition of cricket powder. Among fatty acids, the highest representation was oleic acid, palmitic acid, and stearic acid. The experimental pork sausages contained more unsaturated fatty acids than saturated fatty acids, and the major fatty acids in all treatments were monounsaturated fatty acids (MUFA), with predominant oleic acid. The addition of cricket powder did not affect (p≥0.05) the chemical composition or the profiles of amino acids and fatty acids in pork sausages.