The effect of processing on nutritional value of insects: the case study with mealworm and Jamaican field cricket

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96172" target="_blank" >RIV/60460709:41210/23:96172 - isvavai.cz</a>

Výsledek na webu

<a href="https://insecta-conference.com/wp-content/uploads/2023/09/INSECTA-2023-BOOK-of-ABSTRACT.pdf" target="_blank" >https://insecta-conference.com/wp-content/uploads/2023/09/INSECTA-2023-BOOK-of-ABSTRACT.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of processing on nutritional value of insects: the case study with mealworm and Jamaican field cricket

Popis výsledku v původním jazyce

Nutritional value of insects has been described in many papers, but the data on effect of processing on chemical composition are still insufficient. Therefore, the aim of our research was to determine the nutritional composition of culinary treated edible insects with emphasize on quality and quantity of proteins and lipids. Tenebrio molitor larvae and Gryllus assimilis adults were killed by freezing or by blanching and then culinary treated via cooking in boiling water, roasting, oven drying and microwave heating. Dry matter, ash, total fat, and crude protein contents were monitored, as well as amino and fatty acid profiles and acrylamide levels. Our research showed that the way of killing and culinary treatment both influenced the chemical composition of the tested insects. The most significant changes were observed in the quantity of nutrients, and fatty acid profiles. In case of T. molitor the biggest differences in crude protein content were between microwaved (60.01 g/100 g DM) and boiled (54.76 g/100 g DM) larvae killed by blanching. Total fat content was the highest in boiled (35.28 g/100 g DM) and the lowest in oven dried samples (24.8 g/100 g DM) killed the same way. In G. assimilis the highest protein content was in dried blanched (72.95 g/100 g DM) and the lowest in boiled (64.36 g/100 g) samples killed by freezing. These samples had the highest fat content (23.77 g/100 g DM), while the lowest had the dried crickets killed by blanching (13.31 g/100 g DM). The relative proportion of PUFA was increased by all culinary treatments, while the SFA percentage decreased. Unlike the lipids, the quality of proteins was not so affected by the processing. Methionine was calculated as the limiting amino acid. Acrylamide was not detected in the raw samples, but its low levels (0.02-0.13 ?g/g DM) were found in the treated samples. As the raw insects are eaten very rarely, the information about the nutritional value of culinary prepared insets is highly valuable. Moreover, the future research focused on risk compounds connected with thermal treatment and their reduction in insect-based food will be also relevant.

Název v anglickém jazyce

The effect of processing on nutritional value of insects: the case study with mealworm and Jamaican field cricket

Popis výsledku anglicky

Nutritional value of insects has been described in many papers, but the data on effect of processing on chemical composition are still insufficient. Therefore, the aim of our research was to determine the nutritional composition of culinary treated edible insects with emphasize on quality and quantity of proteins and lipids. Tenebrio molitor larvae and Gryllus assimilis adults were killed by freezing or by blanching and then culinary treated via cooking in boiling water, roasting, oven drying and microwave heating. Dry matter, ash, total fat, and crude protein contents were monitored, as well as amino and fatty acid profiles and acrylamide levels. Our research showed that the way of killing and culinary treatment both influenced the chemical composition of the tested insects. The most significant changes were observed in the quantity of nutrients, and fatty acid profiles. In case of T. molitor the biggest differences in crude protein content were between microwaved (60.01 g/100 g DM) and boiled (54.76 g/100 g DM) larvae killed by blanching. Total fat content was the highest in boiled (35.28 g/100 g DM) and the lowest in oven dried samples (24.8 g/100 g DM) killed the same way. In G. assimilis the highest protein content was in dried blanched (72.95 g/100 g DM) and the lowest in boiled (64.36 g/100 g) samples killed by freezing. These samples had the highest fat content (23.77 g/100 g DM), while the lowest had the dried crickets killed by blanching (13.31 g/100 g DM). The relative proportion of PUFA was increased by all culinary treatments, while the SFA percentage decreased. Unlike the lipids, the quality of proteins was not so affected by the processing. Methionine was calculated as the limiting amino acid. Acrylamide was not detected in the raw samples, but its low levels (0.02-0.13 ?g/g DM) were found in the treated samples. As the raw insects are eaten very rarely, the information about the nutritional value of culinary prepared insets is highly valuable. Moreover, the future research focused on risk compounds connected with thermal treatment and their reduction in insect-based food will be also relevant.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/GF21-47159L" target="_blank" >GF21-47159L: INPROFF: Kvalita, bezpečnost a authenticita potravin a krmiv na bázi hmyzího proteinu</a><br>

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