Physical Characterization of Heat-Induced Gel Derived from Cicada Muscle as a Novel Protein Source

Abstract

This study investigated heat-induced gelation behavior of cicada muscle protein in comparison with chicken breast and frog leg muscles. Proximate composition, characteristics of muscle proteins, and gel properties of processed sausages were systematically evaluated. Cicada muscle exhibited a distinct protein profile, characterized by lower myofibrillar protein content and the potential presence of paramyosin, suggesting a unique structural organization relative to the reference muscles. Although cicada muscle proteins displayed highest thermal stability among those from chicken and frog, they formed gels with intermediate mechanical properties. The resulting sausages showed lower gel strength than chicken-based products but higher than frog-based products, while maintaining viscoelastic properties comparable to chicken sausages. Cicada sausages demonstrated favorable processing characteristics, including low cooking loss, high water-holding capacity, and low adhesiveness. Overall, cicada muscle proteins exhibited effective gelation functionality and desirable processing performance, highlighting their potential applicability as a sustainable alternative protein source for heat-induced structured meat products.