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Study on the Oxidative and Microbial Stabilities of Four Edible Insects during Cold Storage after Sacrificing with Blanching Methods
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블랜칭법으로 희생한 4종 식용 곤충의 냉장 저장 중 산화 안정성

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Type
Academic journal
Author
Yang-Ju Son (한국과학기술연구원) 안휘 (서울대학교 생활과학대학 식품영양학과·생활과학연구소) Kim Soo Hee (경민대학교) Park Hyo Nam (세종사이버대학교) 최수영 (샘표식품) 이동규 (경희대학교 조리외식경영학과) 김안나 (경희대학교) Inkyeong Hwang (서울대학교)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제29권 제6호 KCI Accredited Journals
Published
2016.12
Pages
849 - 859 (11page)

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Study on the Oxidative and Microbial Stabilities of Four Edible Insects during Cold Storage after Sacrificing with Blanching Methods
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Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at 4℃ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at 4℃. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.
#edible insect #oxidative stability #cold storage #microbial stability #shelf life

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Ahn MY / 2015 / Fasting conditions and dietary phenamena of edible cricket(Gryllus bimaculatus) / J Seric Entomol Sci 53:78~81 google schola Asli C / 2008 / Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life / Food Chem 109:81~87 google schola Barthel G / 1974 / Peroxide value determination-Comparison of some methods / J Am Oil Chem Soc 51:540~544 google schola Brewer MS / 1992 / TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage / J Food Sci 57:558~561 google schola Buege JA / 1978 / Microsomal lipid peroxidaton / Methods Enzymol 52:302~310 google schola

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