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KMID : 1024420220260020069
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Food Engineering Progress
2022 Volume.26 No. 2 p.69 ~ p.77
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Quality Evaluation of Hot Air-Dried Edible Insect ‘Protaetia Brevitarsis Larvae’ Including Sacrificing Method, Storage Temperature, and Defatting Condition
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Kim Ha-Young
Kim Du-Ri
Chun Ji-Yeon
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Abstract
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This study evaluated the Protaetia brevitarsis larvae powder’s characteristic changes using hot air drying (60±2.5oC, 12 h) with different pre-treatment methods, including two sacrifice methods, two storage temperatures, and two defatting processes. Appearance, yield, moisture contents, pH, color, proximate analysis, volatile basic nitrogen level, DPPH radical scavenging activity, and total phenol content were assessed. Results revealed that a combination of blanching, defatting, and -20oC storage temperature resulted in higher total phenol contents, lower water contents, and lower volatile basic nitrogen levels than other methods. Defatted treatment resulted in a higher L-value than the non-defatted treatment. Taken together, these results indicate that a combination of -20oC storage, blanching, and defatting is the optimal pre-treatment method for obtaining P. brevitarsis larvae powder with high total phenol content, low water content, and low volatile basic nitrogen, taking into account cost efficiency considerations.
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KEYWORD
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Protaetia brevitarsis larvae, sacrificing method, hot-air drying, defatting, food quality
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