添加小米的盐渍黄粉虫的质量特性

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-09-01 DOI:10.1016/j.ijgfs.2024.101007
Yeonkwang Kim , Sungeun Cho , Yookyung Kim
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引用次数: 0

摘要

作为一种可持续的替代蛋白质来源,可食用昆虫黄粉虫备受关注。本研究介绍了一种通过发酵获得的以昆虫为基础的产品。新鲜黄粉虫在四种不同条件下发酵 30 天:未磨碎的整条黄粉虫(WM)、未磨碎的整条黄粉虫加小米(WMM)、磨碎的黄粉虫(GM)和磨碎的黄粉虫加小米(GMM)。与 WM 和 GM(5.57 和 5.54、3.10 和 3.07°Bx、0.41 和 0.42%)相比,WMM 和 GMM 中小米的存在导致 pH 值(4.62 和 4.27)和糖含量(2.33 和 2.03°Bx)降低,可滴定酸度(0.96 和 1.25%)升高。研磨增加了 GM 和 GMM 的总氮、氨基酸态氮、氮降解率和挥发性碱基氮水平。特别是 GM 和 GMM 的游离氨基酸含量显著增加,分别从未加工黄粉虫的 19.20 克/千克增加到 69.51 克/千克和 62.59 克/千克。在挥发性化合物方面,WMM(200.80 和 410.42)和 GMM(311.50 和 997.75)的乙酸和乙醇相对峰面积高于 WM(25.50 和 4.32)和 GM(22.90 和 86.65),而 WM(233.22)和 GM(565.27)的丁酸含量高于 WMM(51.75)和 GMM(93.34)。这些结果表明,添加小米可促进蛋白质发酵,而研磨可通过加速蛋白质降解赋予新的风味,同时减少不良香味。
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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.

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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
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.
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