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

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Standard

Product Quality during the Storage of Foods with Insects as an Ingredient : Impact of Particle Size, Antioxidant, Oil Content and Salt Content. / Wendin, Karin; Mårtensson, Lennart; Djerf, Henric; Langton, Maud.

I: Foods, Bind 9, Nr. 6, 791, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Wendin, K, Mårtensson, L, Djerf, H & Langton, M 2020, 'Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content', Foods, bind 9, nr. 6, 791. https://doi.org/10.3390/foods9060791

APA

Wendin, K., Mårtensson, L., Djerf, H., & Langton, M. (2020). Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content. Foods, 9(6), [791]. https://doi.org/10.3390/foods9060791

Vancouver

Wendin K, Mårtensson L, Djerf H, Langton M. Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content. Foods. 2020;9(6). 791. https://doi.org/10.3390/foods9060791

Author

Wendin, Karin ; Mårtensson, Lennart ; Djerf, Henric ; Langton, Maud. / Product Quality during the Storage of Foods with Insects as an Ingredient : Impact of Particle Size, Antioxidant, Oil Content and Salt Content. I: Foods. 2020 ; Bind 9, Nr. 6.

Bibtex

@article{05022dd4c54d471b9ff156a0bcf152ce,
title = "Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content",
abstract = "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.",
keywords = "yellow mealworm, Tenebrio molitor, insects, sensory, processed, model system, shelf life, FEED, ACID",
author = "Karin Wendin and Lennart M{\aa}rtensson and Henric Djerf and Maud Langton",
year = "2020",
doi = "10.3390/foods9060791",
language = "English",
volume = "9",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "6",

}

RIS

TY - JOUR

T1 - Product Quality during the Storage of Foods with Insects as an Ingredient

T2 - Impact of Particle Size, Antioxidant, Oil Content and Salt Content

AU - Wendin, Karin

AU - Mårtensson, Lennart

AU - Djerf, Henric

AU - Langton, Maud

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - yellow mealworm

KW - Tenebrio molitor

KW - insects

KW - sensory

KW - processed

KW - model system

KW - shelf life

KW - FEED

KW - ACID

U2 - 10.3390/foods9060791

DO - 10.3390/foods9060791

M3 - Journal article

C2 - 32560134

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 6

M1 - 791

ER -

ID: 246728549