Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

• Main Authors: Karin Wendin, Lennart Mårtensson, Henric Djerf, Maud Langton
• Format: Article
• Language: English
• Published: MDPI AG 2020-06-01
• Series: Foods
• Subjects: yellow mealworm; <i>Tenebrio molitor</i>; insects; sensory; processed; model system
• Online Access: https://www.mdpi.com/2304-8158/9/6/791

To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are “invisible”. Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. In this work, we processed yellow mealworms by using traditional food techniques: chopping, mixing and heat treatment in a retort. The results show that all factors in the experimental design (particle size, oil content, salt content and antioxidant) influenced the products to a larger extent than the storage time. The results, measured by sensory analysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, show clearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processed in a retort stayed stable during a storage time of 6 months at room temperature.