Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold Storage

갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구

  • Kim, So-Young (Department of Food and Nutrition, Seoul National University) ;
  • Son, Yang-Ju (Department of Food and Nutrition, Seoul National University) ;
  • Kim, Soo-Hee (Department of Culinary Arts, Kyungmin University) ;
  • Kim, An-Na (Department of Culinary Science and Food Service Management, Kyunghee University) ;
  • Lee, Geum-Yang (Department of Food and Nutrition, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
  • 김소영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 손양주 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김수희 (경민대학교 호텔외식조리과) ;
  • 김안나 (경희대학교 조리외식경영학과) ;
  • 이금양 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2014.09.23
  • Accepted : 2015.02.06
  • Published : 2015.02.28
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Abstract

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

Keywords

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