Sustainable Protein Innovation: Evaluating Locust Protein Powder as a Meat Alternative in Emulsified Chicken Meatballs

This study investigates the effects of incorporating migratory locust protein powder (MLPP) as a meat substitute in emulsified chicken meatballs, focusing on chemical composition, color stability, cooking loss, and oxidative stability during storage. The results revealed that increasing MLPP levels led to a reduction in moisture content while significantly enhancing protein and ash content ( p < 0.05). The pH values increased with higher MLPP concentrations, indicating its alkaline nature. Color analysis demonstrated a decline in brightness ( L *) and redness ( a *) due to the dark pigment of MLPP, while chroma and hue values exhibited fluctuations over storage. Cooking loss and diameter reduction decreased with MLPP incorporation, suggesting improved fat binding and water retention. Protein oxidation, measured by carbonyl content, was lower in MLPP‐containing samples, implying enhanced protein stability. However, lipid oxidation, assessed via TBARS values, increased with higher MLPP levels, likely due to oxidative stress in locust fat. In vitro protein digestibility analysis indicated that MLPP improved digestibility, with the 20% substitution showing the highest values. These findings highlight the potential of MLPP as a functional ingredient in meat products, enhancing protein content and digestibility while influencing physicochemical properties. Practical Applications This study demonstrates that locust protein powder can be used as a sustainable and nutritious ingredient in meat products, such as emulsified chicken meatballs. Its incorporation improves protein content while maintaining desirable texture and oxidative stability, making it a viable option for the food industry. This could help manufacturers develop high‐protein, eco‐friendly alternatives for health‐conscious consumers and support sustainable protein sources to reduce reliance on traditional livestock.