Effect of cricket powder addition on 1H NMR mobility and texture of pork pâté

Walkowiak, Katarzyna; Kowalczewski, Przemysław Łukasz; Kubiak, Piotr; Baranowska, Hanna Maria

Effect of cricket powder addition on 1H NMR mobility and texture of pork pâté

dc.contributor.author	Walkowiak, Katarzyna
dc.contributor.author	Kowalczewski, Przemysław Łukasz
dc.contributor.author	Kubiak, Piotr
dc.contributor.author	Baranowska, Hanna Maria
dc.contributor.organization	Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland	en
dc.contributor.organization	Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland	en
dc.contributor.organization	Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland	en
dc.date.accessioned	2022-02-02T15:04:19Z
dc.date.available	2022-02-02T15:04:19Z
dc.date.issued	2019-10-01
dc.description.abstract	Cricket powder (CP), rich in protein, fat, vitamins and minerals, is potentially a valuable additive for the production of food. While being relatively poorly studied in terms of its technological properties, this raw material has already found acceptance from organizations such as EU or FAO. The research reported in this paper was aimed at investigating the effects of an addition of 2% and 6% of CP to pâté. Proximate composition and textural properties of the products were determined, and Low-Field NMR was used to analyze the impact of the additive on the dynamics of water. Differences were determined in the obtained products in terms of chemical composition, with fat, protein and ash contents increasing with increased addition of CP. The NMR analyzes revealed that 6% addition of CP resulted in an increased ratio of bound to bulk water (decreased T1 spin-lattice time) and increased mobility of bulk water (increased T22 spin-spin time). The same amount of the additive was found to cause a significant decrease in hardness and spreadability of the pâté. A 2% addition of CP did not impact these properties of the product significantly.	en
dc.identifier.citation	Walkowiak, K.; Kowalczewski, P. L.; Kubiak, P.; Baranowska, H. M. EFFECT OF CRICKET POWDER ADDITION ON H-1 NMR MOBILITY AND TEXTURE OF PORK PATE. Journal of Microbiology Biotechnology and Food Sciences 2019, 9 (2), 191-194. DOI: 10.15414/jmbfs.2019.9.2.191-194; (https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_1309_walkowiak/?issue_id=6115&article_id=4)	en
dc.identifier.doi	10.15414/jmbfs.2019.9.2.191-194
dc.identifier.issn	1338-5178
dc.identifier.uri	https://open.icm.edu.pl/handle/123456789/21009
dc.language.iso	en
dc.publisher	Slovak University of Agriculture in Nitra	en
dc.rights	Uznanie autorstwa 4.0 Międzynarodowe	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	novel food	en
dc.subject	texture	en
dc.subject	low-field NMR	en
dc.subject	meat products	en
dc.subject	water activity	en
dc.subject	water dynamics	en
dc.title	Effect of cricket powder addition on 1H NMR mobility and texture of pork pâté	en
dc.type	article	en