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  • 标题:Unusual aspects of the fat content of mealworm larvae as a novel food
  • 本地全文:下载
  • 作者:Martin Adámek ; Jiří Mlček ; Anna Adámková
  • 期刊名称:Potravinarstvo : Scientific Journal for Food Industry
  • 印刷版ISSN:1338-0230
  • 电子版ISSN:1337-0960
  • 出版年度:2019
  • 卷号:13
  • 期号:1
  • 页码:157-162
  • DOI:10.5219/1089
  • 出版社:Association HACCP Consulting
  • 摘要:The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm.
  • 关键词:mealworm; fat; breeder; electronic nose
  • 其他关键词:mealworm;fat;breeder;electronic nose
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