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.
Highlights
Insects are popular as human food in many countries [1,2]
As early as 1975, Meyer-Rochow pointed out that insects could be used as a protein source for humans [28], even though insects seem to be a sustainable alternative compared to livestock [29], this is not enough for consumers
Food products need to be made with appealing sensory characteristics in order for consumers to buy and eat them; in addition, they must maintain their quality during storage
Summary
Insects are popular as human food in many countries [1,2]. Edible insects, such as yellow mealworms, may be a sustainable source of protein and fat since they are efficient feed converters with a high nutritional value [1,2]. Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. Another way of reducing visibility is to use insects as an ingredient; for example, Azzollini et al [8] added ground yellow mealworm larvae blended with wheat flour to produce extruded cereal snacks. Extraction of the insect proteins may be an alternative to the use of whole insects [9]
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