• 한국식품조리과학회지
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• 제31권5호
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• International Journal of Industrial Entomology and Biomaterials
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• 제25권1호
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• pp.93-98
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• 2012

Nutrition value of mealworm, Tenebrio molitor was analyzed due to increasing demand of usage as a protein source for domestic animals and even further for human consumption. The purpose of the present work was to determine the chemical compostion of the Tenebrio molitor larvae, adult that were maintained under standard condition for further usage of mass-rearing system and its exuvium, and excreta. Tenebrio molitor, larvae, adult, exuvium and excreta contained 46.44, 63.34, 32.87, and 18.51% protein respectively, suggested that even excreta could be used as an additional supplement in food recycling process. This protein was also rich in amino acids such as Isoleucine, leucine and Lysine which all met the nutritional value recommended by the Food and Agriculture Organization. Fatty acid composition was detected with high component of oleic acid (C18:1), along with linoleic acid (C18:2) and palmitic acid (C16) in all adult, larvae, exuvium and excreta. These oleic acid (C18:1), linoleic acid (C18:2) and palmitic acid (C16) components were the same or even highly contained in excreta of mealworm 22.29, 47.19 and 19.17% respectively. Longer chains of unsaturated fatty acids consisted of two to three double bonds are known as healthy product was recognized in large amount. These results show new ways to consume mealworms and its waste for animal and human consumption.

• 한국축산식품학회지
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• 제43권6호
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• pp.1031-1043
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• 2023

The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.

• 한국식품위생안전성학회지
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• 제36권1호
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• pp.86-92
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• 2021

식용곤충인 갈색거저리 유충을 기능성 소재로 활용하기 위하여 갈색거저리 유충 추출물의 산화방지 성분 및 활성을 확인하였다. 동결건조한 갈색거저리 유충 분말의 일반 성분은 수분함량 0.80 ± 0.06%, 조회분 3.29 ± 0.03%, 조단백질 54.07 ± 0.24%, 조지방 36.78 ± 0.66%이었다. 갈색거저리 유충 분말의 ethanol 농도별(95%, 70%, 50%, 물) 추출물의 총 phenolic compounds 함량은 50% ethanol 추출물에서 459.23 ± 1.05 mg/100 g으로 가장 높았으며, 총 flavonoid compounds 함량은 물 추출물에서 19.86 ± 0.69 mg/100 g으로 가장 높았다. 갈색거저리 유충 분말 추출물의 DPPH radical 소거 활성은 70% ethanol 추출물에서 82.60 ± 0.00%로 가장 높았으며, 물, 50% ethanol, 95% ethanol 추출물 순으로 높았다. ABTS radical 소거 활성은 50% ethanol 및 물 추출물에서 각각 97.57 ± 0.16%와 95.33 ± 0.41%로 높게 나타났으며, 유의적 차이는 없었다. 환원력의 경우 물 추출물에서 유의적으로 가장 높았으며, 50% ethanol, 70% ethanol, 95% ethanol 추출물 순이었다. 본 연구결과 갈색거저리 유충의 산화방지 성분의 함량이 많고 산화방지 활성을 우수함을 확인하였으며, 기능성 소재로서 활용할 가치가 있는 것으로 나타났다.

• International Journal of Industrial Entomology and Biomaterials
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• 제28권1호
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• pp.5-9
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• 2014

Tenebrio molitor is a major pest of stored grain, although its larvae have potential for use as food. However, little is known about the characteristics of individual larval instars of this species, and the number of instars remains disputed. Therefore, we assessed T. molitor for the average number of instars and its characteristics at different larval stages. The focus of this study was to establish a foundation for further studies on the characteristics of each larval instar. All of the T. molitor larvae showed incubation periods of 7 to 8 d and a period of 3 to 4 d for the $1^{st}$ instar. Beyond the $1^{st}$ instar, there were relatively large variations in the number of days in each instar period. Before emergence, most of the larvae had typically gone through 15 to 17 instars. The highest rate of pupae formation, 28.32%, was observed in the $17^{th}$ instars. The body length gradually increased with each successive instar, reaching its maximum at the 17th instar. Beyond the $17^{th}$ instar, however, the body length decreased. The larvae were white in the first instar, and gradually turned brown after the $2^{nd}$ instar.

• 한국축산식품학회지
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• 제40권4호
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

• 한국환경과학회지
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• 제33권1호
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• pp.97-102
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• 2024

We introduce a method for preserving yellow mealworm (Tenebrio molitor Linnaeus) larvae for an extended period and show that a high percentage of larvae can survive in good health under low-temperature storage conditions combined with specific diapause termination conditions. Our study revealed that we can regulate important development stages such as pupation, emergence, and larval duration by adjusting these termination conditions. When storing larvae aged 6-8 weeks for 140 days, the storage temperature can be varied based on our goals, giving us control over yellow mealworm production to meet specific demands. To produce adult beetles, storing larvae at 15 ℃ with wheat bran and ending diapause at 30 ℃ resulted in 90% pupation rate, with 60% becoming adults in 21 days. If our aim is larvae production, storing them at 10-12 ℃ with wheat bran and ending diapause at 25-30 ℃ allows the larvae to reach a suitable weight for processing. This straightforward approach ensures long-term storage of yellow mealworm larvae and provides a practical way to control their development, allowing efficient mass production tailored to market demands.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• 생명과학회지
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• 제30권5호
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• pp.434-442
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• 2020

본 연구에서는 밀웜으로 잘 알려진 갈색거저리 유충(Tenebrio molitor larvae)분말을 Saccharomyces cerevisiae M1(KACC 93023)으로 발효하였다. 그 후 발효물을 orotic acid에 의해 비 알코올성 지방간이 유발된 흰쥐에 급여하여 개선 여부를 판단해보았다. Orotic acid로 인해 지질 대사에 이상이 생긴 대조군의 경우 장기 무게 및 체중이 증가한 것에 반해 발효 갈색거저리 유충 분말을 급여한 군에서는 정상군과 흡사한 중량을 나타냈다. 그리고 간 건강의 지표로 알려진 AST, ALT, ALP 및 LDH 활성 역시 가장 낮았으며, 각종 지질 관련 지표들도 긍정적으로 나타나 개선 효과가 있는 것으로 판단된다. 또한 간 조직 및 혈청 내 과산화지질, glutathione 함량 역시 정상군과 흡사하거나 더 뛰어난 수치를 띄었다. 마지막으로 H&E 염색, Oil red O 염색을 통한 간 조직의 형태학적 관찰 결과, 발효 갈색거저리를 급여한 군에서 정상군과 흡사한 간세포의 형태 및 배열과 함께 염색된 지방이 눈에 띄게 감소된 모습을 나타내었다. 위 결과를 종합해본다면, 일반 갈색거저리를 급여하였을 때 일부 실험에서 수치가 개선됨을 확인할 수 있었고, 이를 효모로 발효시켰을 경우 대부분의 지표에서 정상치에 가까울 만큼 더욱 긍정적인 개선효과를 나타내었다. 이를 통해 발효물이 비 알코올성 지방간의 개선에 도움을 주는 것으로 판단, 향후 다양한 제품의 소재로 활용될 가능성을 시사하였다.

• International Journal of Industrial Entomology and Biomaterials
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• 제32권1호
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• pp.41-48
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• 2016

Mealworms, Tenebrio molitor (Coleoptera: Tenebrionidae), are widely used as food sourcefor animal rearing as well as human diet. Conventionally, mealworms raised on wheat bran. In this study, we investigated the effects of brewer's spent grain (BSG) on the growth of mealworm larvae to reduce the rearing cost. We prepared five different diets with various BSG content, 0, 10, 30, 50, and 70% of heated air dried BSG with wheat bran. We compared survivorship, larval weight, developmental duration, pupation rate, and pupal weight of five different groups of T. molitor raised on these five diets. The larval survivorships were almost similar with the control group except a group with 70% of BSG. For the larval weight, groups with 30% and 50% of BSG gained more weight than that with control treatment, 0% of BSG. For the developmental period, the groups with 30% of BSG took less time compared to the control group. In all treatment groups, more than 90% of pupation rate were observed. Especially, the group with 30% of BSG showed highest pupation rate among the five groups. Wheat bran with 30~50% of BSG was the optimal diet for successive insect rearing among the five diet treatments. Based on this study, we concluded that adding BSG to wheat bran helps to improve the quality of T. molitor and to reduce the rearing period.