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]
![[img]](https://pub.epsilon.slu.se/style/images/fileicons/application_pdf.png) |
PDF
1MB |
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 | ||||||
| Series Name/Journal: | Foods | ||||||
| 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: |
| ||||||
| 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: | 15 Jan 2021 19:48 |
Repository Staff Only: item control page
Relations
Relations