Table 5. Nutritional effects of the application of edible insects to conventional animal-based food.

Compared food type	Added insects	Enriched food quality	Devalued food quality	References
Meat emulsion	T. molitor larva	- Protein, fat, and ash	- Cooking loss - Protein solubility - Emulsion stability - Hardness - Viscosity	Choi et al. (2017)
Emulsion sausage	T. molitor and Bombyx mori pupa	- Protein, fat, and minerals - Cooking yield - Hardness, springiness, cohesiveness, gumminess, and chewiness	- Protein solubility - Lipid oxidation	Kim et al. (2016)
Meat batter	Bombyx mori pupa	- Protein, fat, and ash - Viscosity - Cooking loss - Hardness, springiness, gumminess, and chewiness	- Lightness	Park et al. (2017)
Jerky type	T. molitor larva	- Amino acid value - Water activity - Drying yield	- Shear force - Rehydration ratio	Kim et al. (2022b)
Ice cream	B. mori pupa	- Viscosity - Shelf-life of foam - Hardness	- Cream overrun - Cream separation - Overall acceptability	David-Birman et al. (2022)