Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F005
DOI: https://doi.org/10.24326/ICDSUPL3.F005
Published online: 24 April 2024
ICDSUPL, 3, F005 (2024)
Qualitative parameters of mealworm larvae (Tenebrio molitor) at different processing conditions
Veronika Božena Hendrychova1*, Ondřej Šťastnik2, Soňa Hermanova1, Barbora Odehnalova1, Adam Koval1, Jan Slovaček1, Andrea Roztočilova1, Petr Kouřil1, Šarka Nedomova1
1 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělska 1, 613 00, Brno, Czech Republic
2 Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Zemědělska 1, 613 00, Brno, Czech Republic
* Corresponding author: xhendry1@mendelu.cz
Abstract
Edible insects are a very promising raw materials for food production in terms of their nutritional composition. Insect farming has a low negative impact on the environment. Edible insects also show great potential in terms of solving the global challenges in the field of sustainable food production as well as providing an alternative source of protein. The aim of this study was to evaluate the quality parameters of the mealworm larvae (Tenebrio molitor) and their modification by different processing conditions. The larvae were killed by shock freezing (−20°C/≥30 min). The different variants were coded: TM1 (blanched for 5 min, dried at 110°C/60 min), TM2 (blanched for 5 min, dried at 140°C /20 min), TM3 (blanched for 7 min, dried at 110°C/60 min), TM4 (blanched for 7 min, dried at 140°C/20 min). The processed dried larvae were subsequently analyzed for yield, dry matter content, colour determination, firmness measurement and sensory evaluation of the final products. The yield ranged from 30.74 g/100 g (TM1) to 31.76 g/100 g (TM4) and the dry matter content ranged from 95.53 g/100 g (TM3) to 96.06 g/100 g (TM4). A statistically significant difference in firmness was found only between variants TM1 (0.64 N, lowest) and TM4 (1.58 N, highest) (p < 0.05). The larvae of the TM1 variant were the lightest (L* = 30.21) while the larvae of the TM2 variant were the darkest (L* = 33.22) (p < 0.05). No statistically significant difference was determined for the parameter a* among individual variants. Regarding parameter b*, the highest values were determined in variant TM2 (b* = 18.83) while the lowest values were determined in variant TM4 (b* = 16.19) (p < 0.05). Sensory evaluation revealed a significant difference only in the appearance of larvae of variants TM1 (lowest score, flat larvae) and TM4 (highest score, full-shaped larvae) (p < 0.05), however all variants were evaluated as crispy with soft and pleasant aroma.
This research was carried out with the support of the Internal Grant Agency, Faculty of AgriSciences project IGA24-AF-IP-050 “Qualitative parameters of the mealworm (Tenebrio molitor) for applications in the food industry” (IGA AF MENDELU) and the project Visegrad+ Grant 22230075 “Food Quality in Digital Age”.
Keywords: edible insects, drying, colour, food quality, sensory evaluation
How to cite
V.B. Hendrychova, O. Šťastnik, S. Hermanova, B. Odehnalova, A. Koval, J. Slovaček, A. Roztočilova, P. Kouřil, Š. Nedomova, 2024. Qualitative parameters of mealworm larvae (Tenebrio molitor) at different processing conditions. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F005