|
KMID : 1011620150310010062
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 1 p.62 ~ p.71
|
|
|
Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold Storage
|
|
김소영:Kim So-Young
손양주:Son Yang-Ju/김수희:Kim Soo-Hee/김안나:Kim An-Na/이금양:Lee Geum-Yang/황인경:Hwang In-Kyeong
|
|
|
Abstract
|
|
|
|
The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at 4°C. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.
|
|
|
KEYWORD
|
|
|
Tenebrio molitor, mealworm, oxidative stability, cold storage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|