# Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage

## TL;DR

This paper explores using cricket flour in meatloaves, showing it can boost protein and minerals while maintaining quality during storage.

## Contribution

The study introduces cricket flour as a novel ingredient in hybrid meatloaves and evaluates its impact on quality attributes during storage.

## Key findings

- Replacing lean beef with cricket flour increased protein content and improved mineral profile.
- Hybrid meatloaves with cricket flour showed reduced cooking loss and maintained microbiological stability.
- Color and hardness of hybrid meatloaves changed during storage, but pH remained stable initially.

## Abstract

The rising demand for animal protein challenges the agricultural sector, and edible insects provide a sustainable alternative. This study investigated the impact of replacing lean beef with cricket (Acheta domesticus) flour on the physicochemical and microbiological characteristics of hybrid meatloaf during refrigerated storage. Four formulations containing 0%, 7.5%, 10%, and 12.5% cricket flour were tested. Higher levels of cricket flour enhanced protein content, improved the mineral profile, and reduced cooking loss. The pH was not affected by the cricket flour addition; however, the storage period decreased the pH of hybrid meatloaves (p < 0.05). Color changes were noted, with hybrid meatloaves becoming darker and browner. Hardness values were initially higher but decreased over storage in hybrid meatloaves, while the control (CM0) exhibited the opposite trend. Storage had a more pronounced effect on lipid oxidation in hybrid meatloaves. However, these treatments exhibited microbiological stability despite having high initial microbial counts. Replacing up to 12.5% of lean beef with cricket flour in hybrid meatloaves was achieved.