Impact of processing on enzymatic browning and texturization of yellow mealworms

L. Tonneijck-Srpová, E. Venturini, K.N.P. Humblet-Hua, M.E. Bruins*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

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 languageEnglish
Pages (from-to)267-277
Number of pages11
JournalJournal of Insects as Food and Feed
Volume5
Issue number4
DOIs
Publication statusPublished - 29 Mar 2019

Keywords

  • Edible insects
  • Enzymatic browning
  • Food application
  • Food processing
  • Texture

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