Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Foods

Maud Langton¹  Lennart Mårtensson²  Henric Djerf²  Karin Wendin² 

[1] Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden;Faculty of Natural Sciences, Kristianstad University, SE-291 88 Kristianstad, Sweden;

关键词: yellow mealworm;    Tenebrio molitor;    insects;    sensory;    processed;    model system;   

DOI  :  10.3390/foods9060791

来源: DOAJ

【 摘 要 】

To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are “invisible”. Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. In this work, we processed yellow mealworms by using traditional food techniques: chopping, mixing and heat treatment in a retort. The results show that all factors in the experimental design (particle size, oil content, salt content and antioxidant) influenced the products to a larger extent than the storage time. The results, measured by sensory analysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, show clearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processed in a retort stayed stable during a storage time of 6 months at room temperature.

【 授权许可】

Unknown