Vliv kulinárního zpracování na mikrobiologickou kvalitu potemníka moučného (Tenebrio molitor)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95090" target="_blank" >RIV/60460709:41210/23:95090 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/22:N0000036

Výsledek na webu

<a href="http://www.slpk.sk/eldo/2023/dl/9788082660282/9788082660282.html" target="_blank" >http://www.slpk.sk/eldo/2023/dl/9788082660282/9788082660282.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/2023.sqf23-psp" target="_blank" >10.15414/2023.sqf23-psp</a>

Jazyk výsledku

čeština

Název v původním jazyce

Vliv kulinárního zpracování na mikrobiologickou kvalitu potemníka moučného (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. Culture methods according to ISO standards for individual categories of bacteria were used for the detection of microorganisms. 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.

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. Culture methods according to ISO standards for individual categories of bacteria were used for the detection of microorganisms. 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.

Druh

O - Ostatní výsledky

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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

2023

Kód důvěrnosti údajů

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