Vliv kulinární úpravy na nutriční hodnotu hmyzu
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98539" target="_blank" >RIV/60460709:41210/24:98539 - isvavai.cz</a>
Result on the web
<a href="http://www.slpk.sk/eldo/2024/dl/9788082660565/9788082660565.pdf" target="_blank" >http://www.slpk.sk/eldo/2024/dl/9788082660565/9788082660565.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Vliv kulinární úpravy na nutriční hodnotu hmyzu
Original language description
Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Our results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g.100 g-1 DM), and the highest content of fat (35.28 g.100 g-1 DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g.100 g-1 DM) and the lowest levels of fat (13.31 g.100 g-1 DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fats (PUFAs), while the percentage of saturated fatty acids (SFAs) exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index remained almost unchanged regardless of culinary treatment type. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů