The effect of processing on the nutritional values of yellow mealworm and Jamaican field cricket

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102116" target="_blank" >RIV/60460709:41210/25:102116 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41320/25:102116

Result on the web

<a href="https://brill.com/abstract/journals/jiff/aop/article-10.1163-23524588-00001158/article-10.1163-23524588-00001158.xml?language=en" target="_blank" >https://brill.com/abstract/journals/jiff/aop/article-10.1163-23524588-00001158/article-10.1163-23524588-00001158.xml?language=en</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1163/23524588-00001158" target="_blank" >10.1163/23524588-00001158</a>

Result language

angličtina

Original language name

The effect of processing on the nutritional values of yellow mealworm and Jamaican field cricket

Original language description

Despite extensive research on the nutritional value of edible insects, there is insufficient data on how processing methods affect their chemical composition. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanized via blanching or freezing. Results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of yellow mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled yellow mealworm larvae contained the lowest level of protein (54.76 g/100 g dry matter (DM)), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried Jamaican field crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fatty acids (PUFAs) and a decrease in the percentage of saturated fatty acids (SFAs) compared to the raw samples. In contrast to fats, the amino acid composition and protein quality, assessed via the essential amino acid index, remained almost unchanged regardless of the type of culinary treatment. Similarly, the profile of volatile compounds was not significantly affected by the culinary treatment. Although acrylamide was undetectable in raw samples, safe levels (0.02-0.13 mu g/g DM) were observed in treated samples. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance. Thus, forthcoming research that is focused on potential risk compounds linked to thermal processing, as well as strategies aimed at mitigating their presence in insect-based foods, may hold significant relevance.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10616 - Entomology

Project

<a href="/en/project/GF21-47159L" target="_blank" >GF21-47159L: INPROFF: Quality, Safety and Authenticity of INsect PROtein-Based Food and Feed Products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Insects as Food and Feed

ISSN

2352-4588

e-ISSN

2352-4588

Volume of the periodical

11

Issue of the periodical within the volume

9

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

13

Pages from-to

1605-1617

UT code for WoS article

001528798800008

EID of the result in the Scopus database

2-s2.0-85216207906