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KMID : 1011620230390020093
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 2 p.93 ~ p.99
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Effect of microwave drying on the quality characteristics of Zophobas atratus Larvae
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Kim Yea-Ji
Choi Yeong-Woo
Kim Tae-Kyung
Kang Min-Cheoul
Lee Jae-Hoon
Cha Ji-Yoon
Choi Yun-Sang
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Abstract
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Purpose: This study provides information on the processing aptitude of edible insect materials according to the drying method. The aim is improve the processing aptitude for increasing the industrial utilization of edible insects as alternative proteins.
Methods: Zophobas atratus Larvae were dried in hot air (HD) at 60℃ for 24 hours, and freeze-dried (FD) at -80℃ for 65 hours. Microwave drying (MD) was used as a sample by drying at 600W for 6 minutes and 30 seconds, at 800W for 5 minutes, and at 1,000W for 4 minutes and 30 seconds. The pH, color, moisture content, water activity, protein content, protein solubility, shear force, rehydration rate, and scanning electron microscopy (SEM) were analyzed to identify the quality characteristics of Zophobas atratus Larvae.
Results: Lower values of pH, lightness, redness, and yellowness of dried Zophobas atratus Larvae were obtained in the HD group compared to the freeze-drying and microwave treatment groups. Highest Hue angle was obtained for hot air dried Zophobas atratus Larvae. The moisture content of dried Zophobas atratus Larvae was higher in the microwave treatment groups than HD and FD, whereas higher protein solubility was obtained in the FD treatment group than in the other treatments. The shear force of dried Zophobas atratus Larvae was lower in the FD and microwave 1,000W treatment compared to other treatments. The highest trend of rehydration rate was observed in the FD treatment.
Moreover, the results of SEM revealed that the FD treatment group had a lower degree of damage compared to the other groups.
Conclusion: Taken together, our results indicate that when drying edible insects, it is possible to increase industrial utilization by applying microwave drying instead of freeze-drying.
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KEYWORD
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edible insect, Zophobas atratus Larvae, microwave drying, quality characteristics
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