What type of study is this?

This is a Quantitative Study study.

October 23, 2025Applied SciencesOpen Access

Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

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Authors

JRJudith Rodríguez-PárragaUniversitat de Miguel Hernández d'Elx CBCarmen Botella‐MartínezUniversitat de Miguel Hernández d'Elx MVManuel Viuda‐MartosUniversitat de Miguel Hernández d'Elx

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Implication

Feasibility study finds 10% cricket powder improves sensory acceptance and nutritional benefits in pork patties, suggesting potential for alternative protein sources.

Key Points

10% substitution of cricket powder improved sensory acceptance and nutritional value.
Incorporating 10% substitution increased protein and fiber content of pork patties.
Assessment of texture profile and physicochemical properties showed benefits in composition.
Optimizing color is vital for enhancing consumer acceptance of insect-derived meat products.

Cite This Study

Rodríguez-Párraga et al. (2025) studied this question.

synapsesocial.com/papers/68f9f86eb2c35e10cc4e3de1 https://doi.org/10.3390/app152011260

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Implication

Feasibility study finds 10% cricket powder improves sensory acceptance and nutritional benefits in pork patties, suggesting potential for alternative protein sources.

Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

Discussion

Member takes

Implication

Key Points

Cite This Study

Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider