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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2025 / Cilt: 29 Sayı: 4

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

Et ürünlerinde böcek bazlı proteinler: Locusta migratoria’nın fonksiyonel özelliklerinin değerlendirilmesi

Can Dinçer(AYDIN ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0009-0002-5119-6923
Aslı Zungur Bastioğlu(AYDIN ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0003-0924-4645
Pages
729–740
Publication Date
2025-12-17
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results demonstrated that the addition of locust powder had a statistically significant impact on these parameters.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Due to global population growth and climate change, the demand for sustainable alternative protein sources is steadily increasing.
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Key Findings & Data:Traditional animal protein production poses significant environmental sustainability risks as it requires high water and land usage and contributes to greenhouse gas emissions.
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Conclusion & Impact:The results demonstrated that the addition of locust powder had a statistically significant impact on these parameters.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Locusta migratoria · alternatif protein · emülsifiye tavuk köftesi

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.

Özet

Küresel nüfus artışı ve iklim değişikliği ile birlikte, sürdürülebilir alternatif protein kaynaklarına duyulan ihtiyaç giderek artmaktadır. Geleneksel hayvansal protein üretimi, yüksek su ve arazi kullanımı ile sera gazı emisyonlarına neden olarak çevresel sürdürülebilirlik açısından önemli riskler taşımaktadır. Bu nedenle, çevresel etkisi düşük, besleyici ve ekonomik açıdan uygulanabilir alternatif protein kaynaklarının araştırılması büyük önem arz etmektedir. Bu çalışma, emülsifiye tavuk köftelerinde çekirge tozunun et ikamesi olarak kullanım potansiyelini incelemekte ve farklı çekirge tozu oranlarının nihai ürün özellikleri üzerindeki etkilerine odaklanmaktadır. Araştırmada, Locusta migratoria türüne ait gelişimini tamamlamış kanatlı çekirgeler kullanılmıştır. Bacak ve kanatları ayrılmış çekirgeler kurutularak öğütülmüş ve toz haline getirilmiştir. Emülsifiye tavuk köftesi için ise, Tavuk göğüs eti iki kısma ayrılmıştır; %75'lik kısmı kıyılarak kuyruk yağı ile karıştırılmış, kalan %25'lik kısım su, nişasta, baharat karışımı ve çekirge tozu ile homojenize edilmiştir. Çekirge tozu %10, %15 ve %20 oranlarında ilave edilmiştir. Her iki karışım emülsifiye edilerek köfte formu verilmiştir. Çalışmada emülsiyon stabilitesi, su tutma kapasitesi, pişirme kaybı, çap küçülmesi ve Hunter L*, a*, b* renk parametreleri gibi temel özellikler değerlendirilmiştir. Sonuçlar, çekirge tozu ilavesinin bu parametreleri istatistiksel olarak anlamlı düzeyde etkilediğini göstermiştir. Duyusal analizlerde ise özellikle %15 oranında çekirge tozu içeren köftelerin, kontrol grubuna kıyasla daha yüksek kabul edilebilirlik skorları elde ettiği tespit edilmiştir. Bu araştırma, çekirge tozunun et ürünlerinde sürdürülebilir bir alternatif protein kaynağı olarak uygulanabilirliğini ortaya koymaktadır. Ayrıca, böcek proteinlerinin gıda ürünlerinin besin profili ve duyusal özelliklerini iyileştirebileceğini kanıtlayarak geleceğin gıda güvenliği ve sürdürülebilirlik sorunlarına umut vaat eden bir çözüm önerisi sunmaktadır.

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Cite This Article

Dinçer, C., Bastioğlu, A. Z. (2025). Insect-based proteins in meat products: Evaluating the functional properties of Locusta migratoria. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 29 Sayı: 4, 729–740. https://doi.org/10.29050/harranziraat.1648366

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