Browse > Article
http://dx.doi.org/10.9799/ksfan.2016.29.6.849

Study on the Oxidative and Microbial Stabilities of Four Edible Insects during Cold Storage after Sacrificing with Blanching Methods  

Son, Yang-Ju (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Ahn, Whee (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Kim, Soo-Hee (Dept. of Culinary Arts, Kyungmin University)
Park, Hyo-Nam (Dept. of Culinary Industry Business Administration, Sejong Cyber University)
Choi, Soo-Young (Sempio)
Lee, Dong-Gue (Dept. of Culinary Science and Food Service Management, Kyunghee University)
Kim, An-Na (Dept. of Culinary Science and Food Service Management, Kyunghee University)
Hwang, In-Kyeong (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.6, 2016 , pp. 849-859 More about this Journal
Abstract
Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.
Keywords
edible insect; oxidative stability; cold storage; microbial stability; shelf life;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Ministry of Food and Drug Safety. 2015. Korean Food Standards Codex II. p. 48
2 Noh CW, Jeon SH, Son D, Cho YS, Lee BJ. 2015. Changes of nutritive component with before processing feeding type for larva of Protaetia brevitarsis. J Korean Soc Int Agric 27:675-681   DOI
3 Oh SC, Cho JS, Nam HY. 2000. Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid. Korean J Soc Food Sci 16:75-83
4 Park HY, Park SS, Oh HW, Kim JI. 1994. General characteristics of the white-spotted flower chafer, Protaetia brevitarsis reared in the laboratory. Korean J Entomol 24:1-5
5 Reddy NR, Schreiber CL, Buzard KS, Skinner GE, Armstrong DJ. 1994. Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. J Food Sci 59:260-264   DOI
6 Son YJ, Choi SY, Lee KY, Huang Y, Yoo KM, Hwang IK. 2014. Study on major Korean protein sources before and after freeze drying processing. Korean J Food Cook Sci 30:64-75   DOI
7 Rosa C, Sandra LM, Miguel P, Carlos AC. 2006. Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat. J Food Protect 5:1183-1189
8 Rumpold BA, Fröhling A, Reineke K, Knorr D, Boguslawski S, Ehlbeck J, Schluter O. 2014. Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor). Innovative Food Sci Emerg Technol 26:232-241   DOI
9 Simon E, Baranyai E, Braun M, Fabian I, Tothmeresz B. 2013. Elemental concentration in mealworm beetle (Tenebrio molitor L.) during metamorphosis. Biological Trace Element Research 154:81-87   DOI
10 Turner EW, Paynter WD, Montie EJ, Basserkt MW, Struck GM, Olson FC. 1954. Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. J Food Technol 8:326-329
11 van Huis A, Itterbeeck JV, Klunder H, Mertns E, Hallorn A, Muir g, Vantomme P. 2013. Edible insects: Future prospects for food and feed security. FAO Forestry Paper 171:1-185
12 Brewer MS, Ikins WG, Harbers CAZ. 1992. TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage. J Food Sci 57:558-561   DOI
13 Ahn MY, Hwang JS, Yoon HJ, Park K, Kim SH Kim EM. 2015. Fasting conditions and dietary phenamena of edible cricket (Gryllus bimaculatus). J Seric Entomol Sci 53:78-81
14 Asli C, Duygu K, Sukran C. 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem 109:81-87   DOI
15 Barthel G, Grosch W. 1974. Peroxide value determination -Comparison of some methods. J Am Oil Chem Soc 51:540-544   DOI
16 Buege JA, Aust SD. 1978. Microsomal lipid peroxidaton. Methods Enzymol 52:302-310   DOI
17 Bukkens SGF. 1997. The nutritional value of edible insets. J Ecol Food Nutr 36:287-319   DOI
18 Chung MY, Kwon EY, Hwang JS, Goo TW, Yun EY. 2013a. Establishment of food processing methods for larvae of Allomyrina dichotoma, Korean horn beetle. J Life Sci 23:426-431   DOI
19 Chung MY, Kwon EY, Hwang JS, Goo TW, Yun EY. 2013b. Pretreatment conditions on the powder of Tenebrio molitor for using as a novel food ingedient. J Seric Entomol Sci 51:9-14
20 Chung MY, Lee JY, Lee JC, Park KS, Jeong JP, Hwang JS, Goo TW, Yun EY. 2014. Establishment of self-specification and shelf-life by standardization of manufacturing process for lyophilized Tenebrio molitor larvae. J Seric Entomol Sci 52:73-78
21 Jung C. 2013. Prospects of insect food commercialization; A mini review. Korean Journal of Soil Zoology 17:5-8
22 Gorham JR. 1979. The significance for human health of insects in food. Annu Rev Entomol 24:209-224   DOI
23 Jin SK, Kim IS, Hah KH, Hur SJ, Lyou HJ, Park KH, Bae DS. 2005. Changes of qualities in aerobic packed ripening pork using a Korea traditional seasoning during storage. J Anim Sci & Technol 47:73-82   DOI
24 Jin SK, Kim IS, Hah KH. 2002. Changes of pH, drip loss and microbes for vacuum packaged exportation pork during cold storage. Korean J Food Sci Ani Resour 22:201-205
25 Kang IJ, Kim HK, Chung CK, Kim SJ, Oh SH. 2000. Effects of Protaetia orientalis (Gory et Perchlon) larva on the lipid metabolism in ethanol administered rats. J Korean Soc Food Sci Nutr 29:479-484
26 Kardash E, Tur'yan YI. 2005. Acid value determination in vegetable oils by indirect titration in aqueous-alcohol media. Croatica Chemica Acta 78:99-103
27 Kim DH, Kim EM, Chang YJ, Ahn MY, Lee YH, Park JJ, Lim JH. 2016. Determination of the shelf life of cricket powder and effects of storage on its quality characteristics. Korean J Food Preserv 23:211-217   DOI
28 Kim HG, Kang HG. 2005. Bionomical characteristic of Alloymyrina dichotoma. Korean J Appl Entomol 44:207-212
29 Kim HG, Kang KH, Hwang CY. 2005. Effect of some enviromental factors on oviposition and developmental characteristic of Protaetia brevitasis and Allomyrina dichotoma. Korea J Appl Entomol 44:283-286
30 Kim HM, Kim JN, Kim JS, Jeong MY, Yun EY, Hwang JS, Kim AJ. 2015a. Quality characteristics of patty prepared with mealworm powder. Korean J Food Nutr 28:813-820   DOI
31 Kwon DH. 2012. 2050 world food demand prospects. World Agriculture 139:41-54
32 Kim HS, Jung CE. 2013. Nutritional characteristics of edible insects as potential food materials. Korean J Apiculture 28:1-8
33 Kim SY, Son YJ, Kim SH, Lee GY, Hwang IK. 2015b. Studies on oxidative stability of Tenebrio molitor larvae during cold storage. Korean J Food Cook Sci 31:62-71   DOI
34 Klunder HC, Wolkers-Rooijackers J, Korpela JM, Nout MJR. 2012. Microbiological aspects of processing and storage of edible insects. Food Control 26:628-631   DOI
35 Kwon EY, Yoo JM, Yoon YI, Hwang JS, Goo TW, Kim MA, Choi YC, Yun EY. 2013. Pre-treatment of the white-spotted flower chafer as an ingredient for novel foods. J Korean Soc Food Sci Nutr 42:397-402   DOI
36 Lee HC, Hwang SG, Kang YK, Sohn HO, Moon JY, Lim HB, Jeon BH, Lee DW. 2001a. Influence of Protaetia brevitarsis extract on liver damage induced by carbon tetrachloride and ethanol in rats. Korean J Life Sci 11:405-414
37 Lee HC, Hwang SY, Hwang SG, Jeon BH, Lee DW. 2001b. Acute oral toxicity of Protaetia brevitarsis homogenate in rats. Korean J Ori Med Physiol Pathol 15:543-547
38 Lee MH, Kim AN, Heo HJ, Chun JY, Kang SW, Choi SG. 2014. Effect of mulberry powder on quality characteristics and oxidative stability of mayonnaise prepared with perilla oil. Korean J Food Nutr 27:1132-1140   DOI
39 Lee SK, Ju MK, Kim YS, Kang SM, Choi YS. 2005. Quality comparison between Korean native blacck gournd pork and modern genotype ground pork during refrigerated storage. Korean J Food Sci Ani Resour 25:71-77
40 Madovi PB. 1980. Changes in the free $NH_2$ free $CO_2H$ and titratable acidity of meat proteins. Int J Food Sci Tech 15:311-318