Potential application of differently processed edible African palm weevil larvae (rhynchophorus phoenicis) as a fat replacer in sausage production

Abstract

Advocates for low-fat consumption have shifted focus to developing nutritious low-fat meat products from local, readily available raw materials. Edible African Palm Weevil Larvae (AFPWL) are a widely relished indigenous insect larvae whose properties are affected by processing methods. This study assessed the qualities of sausages produced with differently processed AFPWL. AFPWL, 65-80 days old (n=400), were asphyxiated at 4ºC and processed in three forms: Raw (AFPWL-R), Moist Cooked (AFPWL-MC) and Smoked (AFPWL-S) before use in sausage production. Four types of Sausages (S): AFPWL-RS, AFPWL-MCS, AFPWL-SS and Lard Sausage (LS) were produced. Swelling (%) and Water Absorption Capacities (WAC) (%) were determined on the emulsion. Product yield (PY%), moisture (%), crude protein (%), fat (%), and organoleptic characteristics (9-point hedonic scale) were determined on freshly cooked sausage. Thiobarbituric Acid Reactive Substances (TBARS) (MDAmg/100 g) were assessed over a pooled storage of 21 days. Data were subjected to ANOVA and a significant test using DMRT at Pα0.05. Swelling capacity 9.64 (AFPWL-MCS) and 9.33 (AFPWL-SS) are similar (P >0.05) but significantly higher (P <0.05) than 7.77 (LS) and 6.93 (AFPWL-RS), while WAC 32.00 (AFPWL-SS) is similar to 37.00 (AFPWL-MCS) and 26.00 (AFPWL-RS) but higher (P <0.05) than 23.00 (LS). All AFPWL sausages had higher PY (90.51-96.15) and Moisture contents (61.40-66.59). Crude protein (28.07) AFPWL-MCS and AFPWL SS (27.91) were higher (P <0.05) than LS (26.53) and AFPWL-RS (24.60). Fat (4.06) in AFPWL-RS was lower (P <0.05) than 4.24 (LS), 4.35 (AFPWL-SS) and 4.46 (AFPWL-MCS). All AFPWL sausages were significantly (P <0.05) tender, but AFPWL-SS sausage was the most acceptable. All AFPWL sausages had significantly higher TBAR values (0.53-0.58) when compared to 0.50 (LS). Processing of AFPPWL before use in sausage production could lead to a novel insect-based meat product with unique, high nutritional and sensory properties. .