Abstract
AbstractIn order to broaden the usability of the two‐spotted cricket (Gryllus bimaculatus De Geer) as a food ingredient, we investigated the effects of freeze‐drying and hot air‐drying, as well as the effects of storage at various temperatures (4–40°C), on the quality of cricket powder during short‐term storage. We found that the water absorption index values of freeze‐dried and hot air‐dried powder were 3.6 and 3.0 g/g, respectively, while the pH and color values of the powders were similar for the two drying methods. During storage at various temperatures over 14 days, water absorption and pH remained similar regardless of the drying method and storage temperature. However, freeze‐dried powder showed more color change compared to air‐dried powder according to their chroma values. In total bacteria and Escherichia coli detection tests, Escherichia coli was not detected under all storage conditions, whereas total bacteria were observed (~4 Log CFU/g) only in freeze‐dried powder stored for 14 days at 40°C. Therefore, our results suggest that the quality characteristics of two‐spotted cricket powder can be affected by the drying method applied, but these powders can be maintained for 14 days, largely without changes, at storage temperatures up to 40°C.
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