Vliv kulinární úpravy na nutriční hodnotu hmyzu
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98539" target="_blank" >RIV/60460709:41210/24:98539 - isvavai.cz</a>
Výsledek na webu
<a href="http://www.slpk.sk/eldo/2024/dl/9788082660565/9788082660565.pdf" target="_blank" >http://www.slpk.sk/eldo/2024/dl/9788082660565/9788082660565.pdf</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Vliv kulinární úpravy na nutriční hodnotu hmyzu
Popis výsledku v původním jazyce
Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Our results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g.100 g-1 DM), and the highest content of fat (35.28 g.100 g-1 DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g.100 g-1 DM) and the lowest levels of fat (13.31 g.100 g-1 DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fats (PUFAs), while the percentage of saturated fatty acids (SFAs) exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index remained almost unchanged regardless of culinary treatment type. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.
Název v anglickém jazyce
Vliv kulinární úpravy na nutriční hodnotu hmyzu
Popis výsledku anglicky
Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Our results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g.100 g-1 DM), and the highest content of fat (35.28 g.100 g-1 DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g.100 g-1 DM) and the lowest levels of fat (13.31 g.100 g-1 DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fats (PUFAs), while the percentage of saturated fatty acids (SFAs) exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index remained almost unchanged regardless of culinary treatment type. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
30308 - Nutrition, Dietetics
Návaznosti výsledku
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)
Ostatní
Rok uplatnění
2024
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů