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Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Wendin, Karin and Martensson, Lennart and Djerf, Henric and Langton, Maud (2020). Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content. Foods. 9 , 791 , 1-16
[Journal article]

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Abstract

To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are "invisible". Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. In this work, we processed yellow mealworms by using traditional food techniques: chopping, mixing and heat treatment in a retort. The results show that all factors in the experimental design (particle size, oil content, salt content and antioxidant) influenced the products to a larger extent than the storage time. The results, measured by sensory analysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, show clearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processed in a retort stayed stable during a storage time of 6 months at room temperature.

Authors/Creators:Wendin, Karin and Martensson, Lennart and Djerf, Henric and Langton, Maud
Title:Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content
Year of publishing :2020
Volume:9
Article number:791
Number of Pages:16
Publisher:MDPI
ISSN:2304-8158
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:yellow mealworm, Tenebrio molitor, insects, sensory, processed, model system, shelf life
URN:NBN:urn:nbn:se:slu:epsilon-p-107103
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-107103
Additional ID:
Type of IDID
DOI10.3390/foods9060791
Web of Science (WoS)000550021400001
ID Code:17424
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:07 Sep 2020 12:40
Metadata Last Modified:07 Sep 2020 12:40

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