Shelf life of the preheated and ready-to-eat long-horned grasshopper Ruspolia differens Serville

IF 4.7 3区农林科学 Q1 ENTOMOLOGY

Journal of Insects as Food and Feed Pub Date : 2023-09-29 DOI:10.1163/23524588-20230183

G. Ssepuuya, J. Claes, M. Van Der Borght, L. Van Campenhout, D. Nakimbugwe

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Abstract

Ruspolia differens is an edible insect delicacy in sub-Saharan Africa, majorly harvested from the wild, with a very short shelf life (24 hours depending on the handling conditions). Combinations of preheating, roasting and drying, and storage at refrigerated and room temperature were used to prolong its shelf life. Product quality was evaluated using sensory, microbial and chemical analyses. To allow transportation from the harvesting areas to the market, preservation up to 9 hours at room temperature was possible using only preheating (boiling at 100 °C for 6 minutes). Combinations of preheating and roasting (for 25 and 35 minutes at 165 °C) resulted in moisture contents of 21.3 and 10.4% with shelf life at refrigeration temperature of 25 and 54 days, respectively. Aroma was the main factor determining the shelf life. Further drying of preheated and roasted grasshoppers resulted in a product with 4.5% moisture. In combination with vacuum packaging, storage at room temperature was possible for at least 20 weeks. This research therefore contributes to long term storage of the surplus harvested R. differens, and thus to increased food security.

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预热即食长角蚱蜢 Ruspolia differens Serville 的保质期

Ruspolia differens 是撒哈拉以南非洲的一种可食用昆虫美食，主要从野外采摘，保质期非常短（24 小时，取决于处理条件）。采用预热、烘烤和干燥以及冷藏和室温储存相结合的方法可延长其货架期。产品质量通过感官、微生物和化学分析进行评估。为便于从采摘地运输到市场，仅使用预热（100 °C 下煮沸 6 分钟）就可在室温下保存长达 9 小时。结合使用预热和烘烤（165 °C，25 分钟和 35 分钟），水分含量分别为 21.3% 和 10.4%，冷藏保质期分别为 25 天和 54 天。香味是决定保质期的主要因素。对预热和烘烤过的蚱蜢进行进一步干燥后，产品的水分含量为 4.5%。结合真空包装，室温下至少可以保存 20 周。因此，这项研究有助于长期储存收获的剩余蚱蜢，从而提高食品安全。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Insects as Food and Feed Agricultural and Biological Sciences-Insect Science

CiteScore

7.00

自引率

17.60%

发文量

133

期刊介绍： The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.