https://doi.org/10.17113/ftb.64.04.26.9628

Article in press

Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt-Type Sausages^§

Judit Rodríguez-Párraga¹, Raquel Lucas-González¹, Carmen Botella-Martínez¹, Manuel Viuda-Martos¹, Fernando Borrás-Rocher², José A. Pérez-Alvarez¹ and Juana Fernández-López^1*

¹Research Group in Food Products Innovations (IPOA), Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2 03312 Orihuela, Alicante, Spain

²Statistics and Operative Research Department, Miguel Hernández University, Avenida de la Universidad s/n, 03202 Elche, Alicante, Spain

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(4).

Article history:

Received: 26 January 2026

Accepted: 31 May 2026

Keywords:

edible insects; frankfurters; hybrid meat products; T. molitor; A. domesticus; technological quality

Summary:

Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop hybrid meat products, addressing the need for nutrient-dense and environmentally friendly food options.

Experimental approach. Beef lean meat in Frankfurter-type sausages was partially replaced with 7.5 and 15 % of WAD or WTM powders. A comprehensive characterization was performed, including proximate composition, mineral and fatty acid profiles, and techno-functional properties (pH, color, residual nitrite level, texture, and emulsion stability). Consumer acceptance was evaluated through a hedonic sensory test with 50 panelists.

Results and conclusions. he incorporation of insect powders drastically improved emulsion stability, reducing total expressible fluid by over 70 % in 15 % formulations. Nutritionally, insect-enriched sausages showed significantly higher protein and essential mineral contents (Mg, Mn, and Ca) compared to the control. The lipid profile was also enhanced, with a reduction in saturated fatty acids and improved in atherogenic (AI) and thrombogenic indices (TI), particularly in WAD formulations. While 7.5 % inclusion levels maintained sensory scores similar to the control, 15 % concentrations significantly reduced lightness and redness due to insect pigmentation and Maillard reactions, leading to lower consumer acceptance. Residual nitrites remained well within safety regulations (<90 mg/kg). Overall, a 7.5 % replacement represents the optimal balance between nutritional enhancement and sensory quality.

Novelty and scientific contribution. This work provides a multi-faceted validation of insect powders as stabilizing and fortifying agents in complex meat matrices. By demonstrating that hybrid sausages can meet regulatory safety standards while offering superior nutritional value and technological stability, this research contributes to the development of sustainable, high-protein food alternatives that align with current consumer trends and environmental goals.

^§This paper was presented at the 11th International Congress of Food Technologists, Biotechnologists and Nutritionists, 9–12 December 2025, Zagreb, Croatia