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KMID : 0380620180500030297
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.297 ~ p.307
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Characteristics of seasoning pastes fermented by Aspergillus oryzae and Bacillus subtilis using edible insects
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Zhao Huiling
Cho Joo-Hyung
Chung Chang-Ho
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Abstract
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The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.
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KEYWORD
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Edible Insects, Fermented seasoning paste, Tenebrio molitor larvae, Gryllus bimaculatus, Bombyx mori pupa
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