Effect of different inclusion levels of Hermetia illucens larvae meal on sensory profile of gilthead sea bream (Sparus aurata)

The objective of this study was to investigate the impact of dietary replacement with Hermetia Illuces meal in the sensory profile of sea bream (weight class 300-400 g). The method used to compare the products under investigation was quantitative-descriptive analysis (QDA). To do this, a test was done with different levels of inclusion of Hermetia illucens (HI) larvae meal (0% CTRL, 5% HI5, 10% HI10, and 15% HI15) in place of fish meal. Sea bream fillets were gutted and cooked using a standardized procedure. They were then examined by panellists, who identified 31 discriminating sensory descriptors: Aroma by direct pathways (Overall intensity, Brackish, Boiled potatoes, Boiled fish, Boiled octopus, Boiled milk, Boiled zucchini, Earth, Chicken breast), Appearance (Colour, Coagulated protein, Visual Flakiness), Texture (Hardness, Chewiness, Fibrousness, Moisture release, Oiliness), Flavour (Overall intensity, Boiled chicken breast, Boiled potatoes, Steamed salmon, Earth, Boiled zucchini, Boiled octopus), Basic tastes (Salty, Sweet, Sour, Bitter, Umami), and Mouthfeel (Metallic, Astringent). Each sensory descriptor was linked to two references describing minimum and maximum intensity in order to optimize both repeatability and reproducibility of sensory responses. The results show that the inclusion of Hermetia Illucens up to 15% in place of fishmeal did not find significant differences between the sensory profiles of the four products under investigation. The only descriptor for which a marginally significant difference emerged between the theses was "Chicken Breast" odour and "Chicken Breast" flavour between HI5 and HI10. This represents a promising result because no undesirable sensory traits did emerge in the flesh of farmed sea bream following administration of HI larvae meal at the doses contemplated here.