Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
| Autor: | Eun-Mi Kim, Jeong-Ho Lim, Yoon-Je Chang, Dae-Hyun Kim, Jin Ju Park, Mi-Young Ahn, Yong-Hwan Lee |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification Acid value 030109 nutrition & dietetics Linoleic acid Gryllus bimaculatus 05 social sciences Fatty acid Biology biology.organism_classification Shelf life Coliform bacteria Palmitic acid 03 medical and health sciences chemistry.chemical_compound Oleic acid chemistry 0502 economics and business Botany 050211 marketing Food science human activities Food Science |
| Zdroj: | Korean Journal of Food Preservation. 23:211-217 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2016.23.2.211 |
| Popis: | This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its qualityduring storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and 40℃ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at 25℃ storage but decreased at 35 and 40℃. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at 25℃ and 35℃ showed similar scores in sensory evaluation, but it storaged at 40℃ showed the significant difference (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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