Product quality during the storage of foods with insects as an ingredient: impact of particle size, antioxidant, oil content and salt content
Autor: | Henric Djerf, Karin Wendin, Maud Langton, Lennart Mårtensson |
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Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
Health (social science)
Antioxidant business.product_category Thiobarbituric acid medicine.medical_treatment yellow mealworm Plant Science sensory Retort Shelf life lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Sensory analysis Article law.invention Ingredient chemistry.chemical_compound law FEED medicine processed lcsh:TP1-1185 Food science insects Tenebrio molitor Chemistry fungi digestive oral and skin physiology Livsmedelsvetenskap Mincing Carton ACID shelf life model system business Food Science |
Zdroj: | Foods, Vol 9, Iss 791, p 791 (2020) Wendin, K, Mårtensson, L, Djerf, H & Langton, M 2020, ' Product Quality during the Storage of Foods with Insects as an Ingredient : Impact of Particle Size, Antioxidant, Oil Content and Salt Content ', Foods, vol. 9, no. 6, 791 . https://doi.org/10.3390/foods9060791 Foods Volume 9 Issue 6 |
Popis: | 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 &ldquo invisible&rdquo 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. |
Databáze: | OpenAIRE |
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