Mealworms (Tenebrio molitor) represent a good source of protein due to their nutritional value and sustainability potential. In this master’s thesis, we investigated the impact of mealworm flour on the fermentation of dry fermented sausages, with a focus on the formation of biogenic amines as indicators of safety and quality. The nutritional composition of three different types of mealworm flour was evaluated, revealing differences primarily in protein, fat, carbohydrate, moisture and ash content. Combined starter cultures were used during fermentation and proved effective in lowering pH value and limiting the growth of autochthonous microbiota. The biogenic amines with the highest measured concentrations were putrescine (approximately 58 mg/kg), spermidine (approximately 20 mg/kg), spermine (approximately 16 mg/kg), cadaverine (approximately 14 mg/kg), histamine (approximately 2,4 mg/kg) and tyramine (approximately 0,2 mg/kg). All measured concentrations are significantly below the safety limits set for fermented meat products, confirming the adequacy of the fermentation process, the safety of the added novel food and good microbiological control during production. The research contributes to the understanding of the impact of edible insects on the quality of meat products and opens up possibilities for their inclusion in the food industry.
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