Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T005
DOI: https://doi.org/10.24326/ICDSUPL2.T005
Published online: 19 April 2023
ICDSUPL, 2, T005 (2023)
Effect of the drying method on the quality of yellow mealworms
Radosław Bogusz1*, Katarzyna Pobiega2, Katarzyna Rybak1, Dorota Witrowa-Rajchert1, Małgorzata Nowacka1
1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University Of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776, Warsaw, Poland
2 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University Of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776, Warsaw, Poland
* Corresponding author: radoslaw_bogusz@sggw.edu.pl
Abstract
The growth of the world’s population, limited natural resources, and environmental changes cause looking for new food sources. Edible insects could be the answer to these needs. Insects farming has a significantly lower environmental impact than traditional livestock farming and is considered a solution to ensure the sustainable use of resources for food production. Insects also have an interesting chemical composition, in particular, a wholesome protein with a favourable amino acid profile, or fat with a high content of unsaturated fatty acids. They also contain chitin, which has similar properties to dietary fibre, as well as minerals and vitamins. Despite these benefits, insects can pose microbiological risks, as they contain their own specific microflora. However, the potential risks can be minimized if the processing is carried out correctly. One of the most commonly used food processing methods is drying. Depending on the drying method, the properties and quality of the dried materials are different. Therefore, the aim of this study was to determine the effect of the drying method on the quality of dried yellow mealworms. The material was dried using convective (temperature 90°C, airflow 1.5 m/s), infrared-convective (power of radiation 7.875 kW/m2, a distance of lamps from the material 20 cm, airflow 0.8 m/s), and freeze-drying (temperature 40°C, pressure 63 Pa) methods. The protein and fat content and the microbiological quality were determined in the dried material. The protein content was determined by the Kjeldahl method. Whereas the fat content was determined by the Soxhlet method using petroleum ether as a solvent for 6 hours. Microbial analyses included the determination of the total viable count (30°C for 48 h), total fungal count (25°C for 5 days) and Enterobacteriaceae family bacteria count (37°C for 24 h). The current study indicates that the drying method did not cause any changes in the protein content of the samples tested, while the fat content of freeze-dried insects was found to be significantly higher than dried with the convective and infrared-convective methods. The use of drying reduced the microbial load, but not enough to ensure microbiological safety. Additional processing methods are therefore required.
How to cite
R. Bogusz, K. Pobiega, K. Rybak, D. Witrowa-Rajchert, M. Nowacka, 2023. Effect of the drying method on the quality of yellow mealworms. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T005