Elaboración de salchicha frankfurt con diferentes niveles de harina de (zophoba morio)

Abstract

This study aimed to partially substitute beef with zophoba morio larva flour in the Frankfurt-style sausage production. This study considered treatments with 1.5%, 3%, and 4.5% larva flour alongside a control treatment with no substitution to evaluate sixteen experimental units of 1000g each. The findings indicated that treatments with larva flour showed highly significant differences in protein, fat, and ash compared to the control treatment. The moisture content notably decreased from 3%, reaching 45.1% in the treatment with 4.5% flour. Conversely, protein increased to 20.67%, and fat progressively increased with higher levels of flour, stabilizing from 3%. The pH also increased to 6.25. Microbiological analyses did not detect Salmonella or Escherichia coli, with minimal presence of Staphylococcus aureus in accordance with the standards. Sensory analyses revealed no significant differences in odour, flavour, and appearance up to 3%, where a more intense colour and slightly firmer texture were perceived, although still rated as "Good". The economic analysis showed a cost-benefit ratio of $1.16 for all treatments. Finally, including 3% zophoba morio larva flour improves the nutritional value without significantly affecting the sensory characteristics. It demonstrates favourable results in the conducted analyses, positioning it as a viable protein source in the food industry.