Effect of partial replacement of pork with edible palm weevil larvae (Rhynchophorus phoenicis F) on nutrient, textural and sensory qualities of frankfurter-type sausage

Abstract

The advocacy towards healthy life style have necessitated the production of low-fat meat products. Palm Weevil Larvae (PWL) is nutrient-rich and usually incorporated into foods. However, information on the quality and consumer acceptability of frankfurter incorporated with PWL is scanty. The PWL was obtained from a reputable farm, cleaned of dirt, washed, head removed and grounded. Five batches of frankfurter were produced following standard procedures.  The control (T₀) contains 70% pork, 10% lard and 20% other ingredients (curing salt, ice packs, phosphate and spices/seasonings). In T₂, T₃, T₄ and T₅ different amounts (5, 10, 15 and 20%) of grounded PWL (GPWL) was substituted for pork while other ingredients remained the same. Five independent replicates of each batch were prepared same way but separately. Cooking loss (CL, %), water holding capacity (WHC), proximate composition (%), texture profile analysis (TPA) and sensory attributes were determined using standard procedures. Data obtained were subjected to ANOVA at α_0.05. The CL of 18.75 (T₄) and 27.61 (T₅) were higher (P<0.05) than 13.12 (T₁), 14.36 (T₂) and 14.19 (T₃), while WHC of 16.30 (T₁) and 15.00 (T₂) were higher (P<0.05) than 14.60 (T₃), 12.20 (T₄) and 13.70 (T₅).  The moisture content (62.30) of 70% pork frankfurter was significantly higher (P<0.05) than GPWL frankfurters. The crude protein (18.18) and ash contents (7.50) of 10% GPWL frankfurter were higher (P<0.05) than other frankfurters, while the ether extract (16.10) of 5% and (17.10) 10% GPWL frankfurter were lower. The TPA showed that the adhesiveness, chewiness, gumminess and hardness of frankfurter with 10% GPWL inclusion were better, while its sensory attributes (tenderness, juiciness and taste) were not significantly different from the control frankfurter. Partial substitution of pork with palm weevil larvae in frankfurter up to 10% improved its nutritional qualities and therefore recommended.