Effect of Killing and Technological Processing on Microbiological Quality of Edible Insects

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98448" target="_blank" >RIV/60460709:41210/24:98448 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.55251/jmbfs.11018" target="_blank" >https://doi.org/10.55251/jmbfs.11018</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.11018" target="_blank" >10.55251/jmbfs.11018</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Killing and Technological Processing on Microbiological Quality of Edible Insects

Popis výsledku v původním jazyce

This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. . These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO -compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly.

Název v anglickém jazyce

Effect of Killing and Technological Processing on Microbiological Quality of Edible Insects

Popis výsledku anglicky

This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. . These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO -compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

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

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

14

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

1-4

Kód UT WoS článku

001261221800001

EID výsledku v databázi Scopus

2-s2.0-85200634190