The effect of culinary processing on the microbiological quality of Tenebrio molitor

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3AN0000030" target="_blank" >RIV/60460709:41210/22:N0000030 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf" target="_blank" >https://www.imekofoods.com/wp-content/uploads/2022/12/6TH-IMEKO-FOODS-Book-of-Abstracts.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of culinary processing on the microbiological quality of Tenebrio molitor

Popis výsledku v původním jazyce

The placing on the market of dried, frozen and powder yellow mealworm (Tenebrio molitor larva) as a novel food under Regulation (EU) 2015/2283 has been recently authorized by the European Commission. Insects are consumed with their gastrointestinal tract and therefore their microbial risk should be considered. The aim of this study was to monitor microbiological of yellow mealworm larvae during their heat treatment, namely cooking, roasting, drying and microwave heating. The effect of killing (boiling or freezing) was also monitored. From microbiological aspects Bacillus cereus and total bacterial counts were determined. Killing by boiling alone had a significant effect on the decline of all microbiological indicators, in contrast to insects killed by frost. In the case of further processing, the best microbiological results were recorded in the insects, which were subsequently roasted. However, the smallest overall loss of microorganisms was observed in the microwave treatment, but it was still acceptable. In the case of Bacillus cereus, there was a significant decrease when killed by boiling, but the overall destruction of Bacillus cereus was only after the namely cooking. Overall, it can be stated that if the insects are killed by boiling before culinary preparation, they provide sufficient microbiological quality regardless of further processing. Book of Abstracts of the 6th International Conference on Metrology in Food and Nutrition „6th IMEKOFOODS“, Dubrovník 07.11.-09.11.2022, s. 48, ISBN 978-953-7124-12-0

Název v anglickém jazyce

The effect of culinary processing on the microbiological quality of Tenebrio molitor

Popis výsledku anglicky

The placing on the market of dried, frozen and powder yellow mealworm (Tenebrio molitor larva) as a novel food under Regulation (EU) 2015/2283 has been recently authorized by the European Commission. Insects are consumed with their gastrointestinal tract and therefore their microbial risk should be considered. The aim of this study was to monitor microbiological of yellow mealworm larvae during their heat treatment, namely cooking, roasting, drying and microwave heating. The effect of killing (boiling or freezing) was also monitored. From microbiological aspects Bacillus cereus and total bacterial counts were determined. Killing by boiling alone had a significant effect on the decline of all microbiological indicators, in contrast to insects killed by frost. In the case of further processing, the best microbiological results were recorded in the insects, which were subsequently roasted. However, the smallest overall loss of microorganisms was observed in the microwave treatment, but it was still acceptable. In the case of Bacillus cereus, there was a significant decrease when killed by boiling, but the overall destruction of Bacillus cereus was only after the namely cooking. Overall, it can be stated that if the insects are killed by boiling before culinary preparation, they provide sufficient microbiological quality regardless of further processing. Book of Abstracts of the 6th International Conference on Metrology in Food and Nutrition „6th IMEKOFOODS“, Dubrovník 07.11.-09.11.2022, s. 48, ISBN 978-953-7124-12-0

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2022

Kód důvěrnosti údajů

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