제조 방법을 달리한 갈색거저리 유충 탈지 분말의 물리화학적 특성 및 저장 안정성

Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealwor...

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Bibliographic Details
Published in東아시아食生活學會誌 Vol. 27; no. 2; pp. 194 - 203
Main Authors 손양주(Yang-Ju Son), 황자영(Ja-Young Hwan)
Format Journal Article
LanguageKorean
Published 동아시아식생활학회 2017
Subjects
생활과학
Edible insect
mealworm
shelf life
defatted powder
physicochemical characteristics
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ISSN1225-6781
2288-8802
DOI10.17495/easdl.2017.4.27.2.194

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Summary:Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.
Bibliography:KISTI1.1003/JNL.JAKO201718054813781
G704-001333.2017.27.2.015
ISSN:1225-6781
2288-8802
DOI:10.17495/easdl.2017.4.27.2.194