Work

Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique

Year: 2025

Type: article

Abstract: < 0.05). SW significantly increased protein content (4-55 g/100 g DW) while reducing carbohydrates (17-85 g/100 g DW). Textural analysis showed improved chewiness, cohesiveness, and firmness, with fiber-like structures forming at 5-10 % SW. SW-based analogues had a higher essential amino acid index (0.59-0.98) than SP (0.47). These findings highlight SW as a promising, nutrient-rich, and sustainable protein source for meat analogues, expanding possibilities for insect-based alternatives.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102370

Authors: Parinya Boonarsa, Kyuya Nakagawa, Kriangsak Banlue, Sirithon Siriamornpun

Institutions: Mahasarakham University, Kyushu University

Language: English

Topic: Insect Utilization and Effects

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330