The investigation of the possibilities of using locust (Locusta migratoria) protein powder as a meat substitute in emulsified chicken meatballs

The aim of this thesis is to determine the optimum extraction protein yield of locust (Locusta migratoria) proteins through microwave-assisted enzymatic extraction and to obtain the protein. The protein powder obtained by freeze-drying was added to the food formulation as a meat substitute and the quality characteristics of the product during storage were examined. Microwave-assisted enzymatic extraction method was used in the production of protein powder from locust. The effects of extraction process parameters (temperature, time and enzyme ratio) on protein yield were investigated using response surface methodology (RSM). Proteins extracted under optimum conditions were freeze-dried to obtain powder, physicochemical and powder product properties were analyzed. The obtained powders were formulated by adding to emulsified chicken patties, lipid oxidation, protein oxidation and in vitro protein digestibility were examined during storage. Optimum process conditions were determined as temperature 46 °C, time 23 minutes and enzyme ratio 0.71%. As a result of the process, the protein yield was measured as 63% with microwave-assisted enzymatic extraction. In the extract subjected to ultrasonic pre-treatment, the protein yield increased to 68.51%. Locust protein powder can be considered a functional component and meat substitute in food products in the future. Optimizing the addition of locust protein powder is crucial for both increasing nutritional value and extending shelf life.