Search Results

You are looking at 1 - 1 of 1 items for

  • Author or Editor: Khabat N. Hussein x
  • Refine by Access: All Content x
Clear All Modify Search
Progress in Agricultural Engineering Sciences
Richard Pinter
Evelin Molnar
Khabat N. Hussein
Adrienn Toth
Laszlo Friedrich
, and
Klara Pasztor-Huszar


The objective of this study was to research the adaptability of insects in food products. The created hamburger patties were made with pork meat and insect batter (Zophobas morio) in a 50:50 ratio and the color, pH value, water-holding capacity, roasting loss, texture, microbiological traits were studied during ten days of refrigerated storage (5 °C, vaccum packaging, air cooling). Similar products have already existed in European markets, but these are made of 100% of insect meat or with additional vegetables as an ingredient. The mixture of insect and pork could offer a more accepted texture by consumers than the other alternatives. This study showed burger patties with pork meat and insect meat offering a softer texture and darker color, while it could increase the shelf-life of raw product.

Open access