THE EFFECT OF THE CRICKET POWDER ADDITION (ACHETA DOMESTICUS) ON THE QUALITY OF PORK PÂTÉS

Abstract

The increasing global demand for sustainable protein sources highlights the need to explore alternative ingredients in food systems. This study evaluated the effect of incorporating varying levels (2.5%, 5%, and 7.5%) of cricket powder (Acheta domesticus) into pork pâté formulations on their chemical composition (moisture, protein, fat, and cholesterol), amino acid and fatty acid profiles, colour characteristics, and sensory properties. The enrichment with cricket powder significantly increased total protein content (up to 19.39%). The fat content decreased with increasing cricket powder content, and the values ​​ranged from 12.80% (E3) to 13.95% (E1). The cholesterol content ranged from 1.52 (E2) to 1.61% (E1). The water content ranged from 66 (E1) to 67.25% (E3) and increased with increasing amounts of cricket powder. The addition of cricket powder significantly increased amino acid, particularly threonine and cysteine and monounsaturated fatty acids (MUFA), while simultaneously reducing lightness (L*), redness (a*), and yellowness (b*) values. Despite the improved nutritional quality, higher insect powder levels negatively impacted sensory acceptability, with the 2.5% enrichment yielding the most favourable balance between nutritional enhancement and consumer perception. These findings suggest that moderate incorporation of cricket powder can improve the nutritional value of meat products while maintaining acceptable sensory characteristics, supporting its potential as a functional ingredient in reformulated meat-based foods.