Abstract
The potential of Tenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.
| Original language | English |
|---|---|
| Pages (from-to) | 267-277 |
| Number of pages | 11 |
| Journal | Journal of Insects as Food and Feed |
| Volume | 5 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 29 Mar 2019 |
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Keywords
- Edible insects
- Enzymatic browning
- Food application
- Food processing
- Texture
Cite this
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Impact of processing on enzymatic browning and texturization of yellow mealworms. / Tonneijck-Srpová, L.; Venturini, E.; Humblet-Hua, K.N.P.; Bruins, M.E.
In: Journal of Insects as Food and Feed, Vol. 5, No. 4, 29.03.2019, p. 267-277.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Impact of processing on enzymatic browning and texturization of yellow mealworms
AU - Tonneijck-Srpová, L.
AU - Venturini, E.
AU - Humblet-Hua, K.N.P.
AU - Bruins, M.E.
PY - 2019/3/29
Y1 - 2019/3/29
N2 - The potential of Tenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.
AB - The potential of Tenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.
KW - Edible insects
KW - Enzymatic browning
KW - Food application
KW - Food processing
KW - Texture
U2 - 10.3920/JIFF2018.0025
DO - 10.3920/JIFF2018.0025
M3 - Article
VL - 5
SP - 267
EP - 277
JO - Journal of Insects as Food and Feed
JF - Journal of Insects as Food and Feed
SN - 2352-4588
IS - 4
ER -