The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage.

Jin Gan,Long Sun,Ying Feng,Zhao He,Xian Li,Min Zhao

doi:10.3390/foods11030326

Abstract

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.

Highlights

Insects are a biological group with the largest number of species, huge biomass, fast reproduction capability, and high food conversion rate on earth
The results of the current study showed that peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) values of deep fried crickets increased during 150 days of storage, which are consistent with the results of previous studies on beef [33], chicken [34], pork [35], and fish [28], indicating that the oxidation of fatty acids in deep fried crickets is similar to other meat, and is consistent with the variations of fatty acids and free fatty acids (FFA)
The composition of fatty acids, contents of FFAs, PV, and TBARs value of samples that were treated with different methods during 150 days of storage were analyzed

Summary

Introduction

Insects are a biological group with the largest number of species, huge biomass, fast reproduction capability, and high food conversion rate on earth. Insects are highly nutritious, containing a large amount of high-quality proteins, high levels of unsaturated fatty acids, and high levels of essential trace elements, such as iron and zinc [1]. The data of nutritional composition vary from species to species, most species of insects contain proteins, fat, vitamins, and minerals, corresponding to a human’s nutritional needs [2]. More than 2000 kinds of insects are eaten in more than 110 countries/regions worldwide.

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