The effect of processing on the nutritional values of yellow mealworm and Jamaican field cricket

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102116" target="_blank" >RIV/60460709:41210/25:102116 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41320/25:102116

Výsledek na webu

<a href="https://brill.com/abstract/journals/jiff/aop/article-10.1163-23524588-00001158/article-10.1163-23524588-00001158.xml?language=en" target="_blank" >https://brill.com/abstract/journals/jiff/aop/article-10.1163-23524588-00001158/article-10.1163-23524588-00001158.xml?language=en</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1163/23524588-00001158" target="_blank" >10.1163/23524588-00001158</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of processing on the nutritional values of yellow mealworm and Jamaican field cricket

Popis výsledku v původním jazyce

Despite extensive research on the nutritional value of edible insects, there is insufficient data on how processing methods affect their chemical composition. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanized via blanching or freezing. Results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of yellow mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled yellow mealworm larvae contained the lowest level of protein (54.76 g/100 g dry matter (DM)), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried Jamaican field crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fatty acids (PUFAs) and a decrease in the percentage of saturated fatty acids (SFAs) compared to the raw samples. In contrast to fats, the amino acid composition and protein quality, assessed via the essential amino acid index, remained almost unchanged regardless of the type of culinary treatment. Similarly, the profile of volatile compounds was not significantly affected by the culinary treatment. Although acrylamide was undetectable in raw samples, safe levels (0.02-0.13 mu g/g DM) were observed in treated samples. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance. Thus, forthcoming research that is focused on potential risk compounds linked to thermal processing, as well as strategies aimed at mitigating their presence in insect-based foods, may hold significant relevance.

Název v anglickém jazyce

The effect of processing on the nutritional values of yellow mealworm and Jamaican field cricket

Popis výsledku anglicky

Despite extensive research on the nutritional value of edible insects, there is insufficient data on how processing methods affect their chemical composition. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanized via blanching or freezing. Results indicated that both the methods of killing and culinary treatment significantly influenced the nutritional value of yellow mealworms (Tenebrio molitor) and Jamaican field crickets (Gryllus assimilis). Blanched and boiled yellow mealworm larvae contained the lowest level of protein (54.76 g/100 g dry matter (DM)), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried Jamaican field crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of polyunsaturated fatty acids (PUFAs) and a decrease in the percentage of saturated fatty acids (SFAs) compared to the raw samples. In contrast to fats, the amino acid composition and protein quality, assessed via the essential amino acid index, remained almost unchanged regardless of the type of culinary treatment. Similarly, the profile of volatile compounds was not significantly affected by the culinary treatment. Although acrylamide was undetectable in raw samples, safe levels (0.02-0.13 mu g/g DM) were observed in treated samples. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance. Thus, forthcoming research that is focused on potential risk compounds linked to thermal processing, as well as strategies aimed at mitigating their presence in insect-based foods, may hold significant relevance.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10616 - Entomology

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

2025

Kód důvěrnosti údajů

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

Název periodika

Journal of Insects as Food and Feed

ISSN

2352-4588

e-ISSN

2352-4588

Svazek periodika

11

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

13

Strana od-do

1605-1617

Kód UT WoS článku

001528798800008

EID výsledku v databázi Scopus

2-s2.0-85216207906