Save

Impact of processing on enzymatic browning and texturization of yellow mealworms

In: Journal of Insects as Food and Feed
Authors:
L. Tonneijck-Srpová Wageningen Food & Biobased Research, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Search for other papers by L. Tonneijck-Srpová in
Current site
Google Scholar
PubMed
Close
,
E. Venturini Wageningen Food & Biobased Research, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Search for other papers by E. Venturini in
Current site
Google Scholar
PubMed
Close
,
K.N.P Humblet-Hua Wageningen Food & Biobased Research, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Search for other papers by K.N.P Humblet-Hua in
Current site
Google Scholar
PubMed
Close
, and
M.E. Bruins Wageningen Food & Biobased Research, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, the Netherlands.

Search for other papers by M.E. Bruins in
Current site
Google Scholar
PubMed
Close
Download Citation Get Permissions

Access options

Get access to the full article by using one of the access options below.

Institutional Login

Log in with Open Athens, Shibboleth, or your institutional credentials

Login via Institution

Purchase

Buy instant access (PDF download and unlimited online access):

€36.93

The potential ofTenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.

Content Metrics

All Time Past 365 days Past 30 Days
Abstract Views 486 158 11
Full Text Views 43 10 0
PDF Views & Downloads 73 17 0