{"title":"添加小米的盐渍黄粉虫的质量特性","authors":"Yeonkwang Kim , Sungeun Cho , Yookyung Kim","doi":"10.1016/j.ijgfs.2024.101007","DOIUrl":null,"url":null,"abstract":"<div><p>Mealworms, edible insects, have attracted attention as a sustainable alternative protein source. This study introduces an insect-based product obtained by fermentation. Fresh mealworms were fermented for 30 days in four different conditions: whole unground mealworms (WM), whole unground mealworms with millet (WMM), ground mealworms (GM), and ground mealworms with millet (GMM). The presence of millet in WMM and GMM resulted in lower pH (4.62 and 4.27) and sugar contents (2.33 and 2.03°Bx) and higher titratable acidity (0.96 and 1.25%), compared to WM and GM (5.57 and 5.54, 3.10 and 3.07°Bx, 0.41 and 0.42%). Grinding increased total nitrogen, amino acidic nitrogen, nitrogen degradation ratio, and volatile basic nitrogen levels in GM and GMM. Particularly GM and GMM showed a significant increase in free amino acid contents from 19.20 g/kg in unfermented raw mealworms to 69.51 and 62.59 g/kg, respectively. Regarding volatile compounds, WMM (200.80 and 410.42) and GMM (311.50 and 997.75) exhibited higher relative peak areas of acetic acid and ethanol than WM (25.50 and 4.32) and GM (22.90 and 86.65), whereas WM (233.22) and GM (565.27) had higher butanoic acid than WMM (51.75) and GMM (93.34). These results indicate that adding millet promotes protein fermentation, and the grinding imparts new flavors through accelerated protein degradation while reducing undesirable aromas.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 101007"},"PeriodicalIF":3.2000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet\",\"authors\":\"Yeonkwang Kim , Sungeun Cho , Yookyung Kim\",\"doi\":\"10.1016/j.ijgfs.2024.101007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Mealworms, edible insects, have attracted attention as a sustainable alternative protein source. This study introduces an insect-based product obtained by fermentation. Fresh mealworms were fermented for 30 days in four different conditions: whole unground mealworms (WM), whole unground mealworms with millet (WMM), ground mealworms (GM), and ground mealworms with millet (GMM). The presence of millet in WMM and GMM resulted in lower pH (4.62 and 4.27) and sugar contents (2.33 and 2.03°Bx) and higher titratable acidity (0.96 and 1.25%), compared to WM and GM (5.57 and 5.54, 3.10 and 3.07°Bx, 0.41 and 0.42%). Grinding increased total nitrogen, amino acidic nitrogen, nitrogen degradation ratio, and volatile basic nitrogen levels in GM and GMM. Particularly GM and GMM showed a significant increase in free amino acid contents from 19.20 g/kg in unfermented raw mealworms to 69.51 and 62.59 g/kg, respectively. Regarding volatile compounds, WMM (200.80 and 410.42) and GMM (311.50 and 997.75) exhibited higher relative peak areas of acetic acid and ethanol than WM (25.50 and 4.32) and GM (22.90 and 86.65), whereas WM (233.22) and GM (565.27) had higher butanoic acid than WMM (51.75) and GMM (93.34). These results indicate that adding millet promotes protein fermentation, and the grinding imparts new flavors through accelerated protein degradation while reducing undesirable aromas.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"37 \",\"pages\":\"Article 101007\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001409\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001409","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet
Mealworms, edible insects, have attracted attention as a sustainable alternative protein source. This study introduces an insect-based product obtained by fermentation. Fresh mealworms were fermented for 30 days in four different conditions: whole unground mealworms (WM), whole unground mealworms with millet (WMM), ground mealworms (GM), and ground mealworms with millet (GMM). The presence of millet in WMM and GMM resulted in lower pH (4.62 and 4.27) and sugar contents (2.33 and 2.03°Bx) and higher titratable acidity (0.96 and 1.25%), compared to WM and GM (5.57 and 5.54, 3.10 and 3.07°Bx, 0.41 and 0.42%). Grinding increased total nitrogen, amino acidic nitrogen, nitrogen degradation ratio, and volatile basic nitrogen levels in GM and GMM. Particularly GM and GMM showed a significant increase in free amino acid contents from 19.20 g/kg in unfermented raw mealworms to 69.51 and 62.59 g/kg, respectively. Regarding volatile compounds, WMM (200.80 and 410.42) and GMM (311.50 and 997.75) exhibited higher relative peak areas of acetic acid and ethanol than WM (25.50 and 4.32) and GM (22.90 and 86.65), whereas WM (233.22) and GM (565.27) had higher butanoic acid than WMM (51.75) and GMM (93.34). These results indicate that adding millet promotes protein fermentation, and the grinding imparts new flavors through accelerated protein degradation while reducing undesirable aromas.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.