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FCT (Portuguese Science &amp;Technology Foundation) through the research center Linking Landscape, Environment, Agriculture and Food\u2014LEAF","award":["2023.03608.BD"],"award-info":[{"award-number":["2023.03608.BD"]}]},{"name":"WP1\u2014Clean-label cured and cooked meat products. ii. FCT (Portuguese Science &amp;Technology Foundation) through the research center Linking Landscape, Environment, Agriculture and Food\u2014LEAF","award":["CITAB-UID\/04033"],"award-info":[{"award-number":["CITAB-UID\/04033"]}]},{"name":"WP1\u2014Clean-label cured and cooked meat products. ii. FCT (Portuguese Science &amp;Technology Foundation) through the research center Linking Landscape, Environment, Agriculture and Food\u2014LEAF","award":["LA\/P\/0126\/2020"],"award-info":[{"award-number":["LA\/P\/0126\/2020"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["n.\u00ba C644929456-00000040"],"award-info":[{"award-number":["n.\u00ba C644929456-00000040"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["UID\/04129"],"award-info":[{"award-number":["UID\/04129"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["2023.03608.BD"],"award-info":[{"award-number":["2023.03608.BD"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["CITAB-UID\/04033"],"award-info":[{"award-number":["CITAB-UID\/04033"]}]},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","award":["LA\/P\/0126\/2020"],"award-info":[{"award-number":["LA\/P\/0126\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork meat with 10% of Tenebrio molitor, 10% of Alphitobius diaperinus, or 5% of A. diaperinus plus 5% of T. molitor powders. The hybrid hams were analyzed for color, texture, nutritional composition, amino acid profile, antioxidant activity, and consumer acceptance. Results indicated that adding insect powder led to a darker color in hybrid hams. The protein content increased, reaching 49% in the 10% T. molitor and 46% in the 10% A. diaperinus formulations, compared to 35% in the control (without insect powder). Amino acid analysis of the 10% A. diaperinus formulation revealed higher concentrations of essential amino acids compared to the control, with threonine increasing by 185%, valine by 24% and histidine by 27%. Also, the inclusion of insect powders enhanced the mineral profile, mainly sodium, potassium, phosphorus, and sulfur. The total polyphenol content nearly doubled in the 10% A. diaperinus and mixed formulations. Additionally, sensory evaluation revealed that these formulations were well-accepted. These findings support the potential of edible insects as a sustainable and nutritious protein source for innovative food products.<\/jats:p>","DOI":"10.3390\/foods14071192","type":"journal-article","created":{"date-parts":[[2025,3,31]],"date-time":"2025-03-31T01:59:36Z","timestamp":1743386376000},"page":"1192","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Sustainable Meat Alternatives: Incorporation of Tenebrio molitor and Alphitobius diaperinus Powders into Pork-Based Hybrid Hams"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0816-5200","authenticated-orcid":false,"given":"Lisiane","family":"Carvalho","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Adriana","family":"Ferreira","sequence":"additional","affiliation":[{"name":"R&D Departamento, Primor Charcutaria-Prima, S.A., Gavi\u00e3o, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5834-6141","authenticated-orcid":false,"given":"Ana Novo","family":"Barros","sequence":"additional","affiliation":[{"name":"CITAB (Centre for the Research and Technology of Agro-Environment and Biological Sciences), Inov4Agro (Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production), University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9501-674X","authenticated-orcid":false,"given":"Maria Ot\u00edlia","family":"Carvalho","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Teresa J. S.","family":"Matos","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"Sousa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114764","DOI":"10.1016\/j.fct.2024.114764","article-title":"Substituting Red Meat with Insects in Burgers: Estimating the Public Health Impact Using Risk-Benefit Assessment","volume":"189","author":"Ververis","year":"2024","journal-title":"Food Chem. 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