• 한국축산식품학회지
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• 제37권5호
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• pp.617-625
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• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• International Journal of Industrial Entomology and Biomaterials
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• 제48권2호
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• 한국환경과학회지
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• 제32권12호
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• pp.991-994
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• 2023

This study aimed to investigate the effects of feeding mealworm pellets on protein digestibility and fecal composition of companion canines. The canine breeds used in the specification test were Maltese (average weight 2.0 kg) and Poodle (average weight 2.5 kg), with a total of six canines, three of each breed, without discriminating between males or females. The control feed for the two canines was based on 100 g of commercially available general feed, to which the dogs were allowed to adapt for approximately 3 d. Ony on Day 0 of the experiments, dogs were fed twice, in the morning and afternoon. One day later, the treated group was 80 g of regular feed with 20 g of mealworm pellets added, and the dog was fed for 1 to 7 d in the same manner as the control group. The addition of mealworm pellets increased the protein digestibility in both canine breeds, however, the differences were no significances (p>0.05). Based on the normal stool score of 3, no remarkable changes were observed in stool score from Days 1 to 6, showing that the canines had adapted to the mealworm pellet feed. In particular, on Day 7, feeding mealworm pellet appeared to affect the fecal properties differently between the two breeds. This difference can be owing to differences in the intestinal environment and digestion and absorption ability between the two breeds. Consequently, using mealworm pellets improved the protein digestibility of canines as well as maintained normal fecal properties.

• 한국식품영양학회지
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• 제29권1호
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• pp.12-18
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• 2016

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

• International journal of advanced smart convergence
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• 제10권3호
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• 한국축산식품학회지
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• 제39권2호
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• 한국식생활문화학회지
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• 제33권2호
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• pp.169-175
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• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• 한국조리학회지
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• 제23권8호
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• 한국식품영양학회지
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• 제30권5호
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• pp.1042-1047
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• 2017

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• 한국식품과학회지
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• 제49권4호
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• pp.444-452
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• 2017

본 연구는 조직감과 영양이 뛰어난 쌀 팽화 스낵 제조를 위하여, 쌀가루에 부족한 각종 영양소를 보충할 수 있는 저렴하고 우수한 식품 소재인 갈색거저리(mealworm)를 첨가한 압출성형물의 이화학적 특성에 대하여 살펴보았다. 쌀 압출성형 원료배합비는 쌀가루 100%, 쌀가루 90%에 갈색거저리 10%, 쌀가루 80%에 갈색거저리 20%로 하였고, 압출성형 공정변수는 사출구 온도를 $130^{\circ}C$와 $140^{\circ}C$, 수분함량을 20%와 25%로 조절하였다. 압출성형한 후 직경 팽화율, 비길이, 조각밀도, 파괴세기 및 겉보기 탄성계수, 색도, 수분용해지수 및 수분흡착지수, 수용성질소지수, 단백질 소화율, DPPH 라디칼 소거 활성, 산패도를 측정하였다. 갈색거저리 첨가 함량이 증가할수록 팽화율은 감소하였고 비길이와 밀도는 증가하였다. 온도와 수분함량에 따른 변화에서는 사출구 도가 증가하고 수분함량이 감소할수록 직경팽화율은 증가하였으며 밀도는 감소하는 경향을 보였다. 파괴세기와 겉보기 탄성계수에서는 갈색거저리 첨가 함량이 10%일 때 감소하였다가 20%일 때 다소 증가하였다. 또한 사출구 온도가 감소하고 수분함량이 증가할수록 값이 증가하였다. 수분용해지수는 갈색거저리 첨가 함량이 증가할수록 감소하는 경향을 보였으며 사출구 온도와 수분함량이 증가할수록 값이 상승하였다. 수분흡착지수는 갈색거저리 첨가함량이 높을수록 증가하였다. DPPH 라디칼 소거 활성에서는 갈색거저리의 첨가 함량이 높을수록 값이 유의적으로 증가하였고 사출구 온도와 수분함량이 증가할수록 값이 증가하였다. 산패도는 갈색거저리의 첨가 함량이 높을수록 감소하였고 40일 이후에도 갈색거저리 첨가 함량이 높을수록 값이 감소하였으나 값의 상승폭은 쌀 압출성형물에 비하여 다소 크게 나타났다. 쌀가루에 갈색거저리의 첨가는 쌀 스낵의 영양적인 면을 개선하고 항산화성을 부여하는 유효한 공정이며 사출구 온도를 낮추고 수분함량을 증가시켰을 때 팽화스낵으로써 조직감이 향상되었음을 확인하였다.