Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods

조리방법별 갈색거저리 유충의 물리적 및 관능적 특성

  • Baek, Minhee (Department of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoon, Young-Il (Department of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Mi Ae (Department of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, Jae-Sam (Department of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration) ;
  • Goo, Tae-Won (Department of Biochemistry, School of Medicine, Dongguk University) ;
  • Yun, Eun-Young (Department of Agricultural Biology, National Academy of Agricultural Science, Rural Development Administration)
  • 백민희 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 윤영일 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 김미애 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 황재삼 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 구태원 (동국대학교 의과대학 생화학교실) ;
  • 윤은영 (농촌진흥청 국립농업과학원 농업생물부)
  • Received : 2015.07.02
  • Accepted : 2015.09.18
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

Keywords

References

  1. Bukkens SGF. 1997. The nutritional value of edible insects. Ecol Food Nutr 36(2-4):287-319 https://doi.org/10.1080/03670244.1997.9991521
  2. Cho HS, Shin JH, Choi DJ, Lee SJ, Kang MJ, Sung NJ. 2008. Physico-chemical characteristics of seasoned pork prepared with medicinal plant extracts during storage. J Life Sci 18(1):38-45 https://doi.org/10.5352/JLS.2008.18.1.038
  3. Choi YC, Park YG, Lee JS, Lee SH, Kim SG, Kim NJ, Kim SH, Choi JY, Park GH, Hwang JS, Yun EY. 2014. The guideline for standard breeding of edible insencts. National Academy of Agricultural Science. RDA. Suwon, Korea. pp 7-139
  4. Chung MY, Lee JY, Lee JC, Park KS, Jeong JP, Hwang JS, Goo TW, Yun EY. 2014. Establishment of self-specification and shelf-life by standardization of manufacturing process for lyophilized Tenebrio molitor larvae. J Seric Entomol Sci 52(1):73-78 https://doi.org/10.7852/jses.2014.52.1.73
  5. Han SR, Yun EY, Kim JY, Hwang JS, Jeong EJ, Moon KS. 2014. Evaluation of genotoxicity and 28-day oral dose toxicity on freeze-dried powder of Tenebrio molitor larvae (yellow mealworm). Toxicol Res 30(2):121-130 https://doi.org/10.5487/TR.2014.30.2.121
  6. Hodson L, Skeaff CM, Chisholm WAH. 2001. The effect of replacing dietary saturated fat with polyunsaturated or monounsaturated fat on plasma lipids in free-living young adults. Eur J Clin Nutr 55(10):908-915 https://doi.org/10.1038/sj.ejcn.1601234
  7. Hwang SY, Bae GK, Choi SK. 2015. Preferences and purchase intention of Tenebrio molitor (mealworm) according to cooking method. Korean J Culin Res 21(1):100-115
  8. Hwang SY, Choi SK. 2015. Quality characteristic of muffins containing mealworm (Tenebrio molitor). Korean J Culin Res 21(3):104-115
  9. Jin Tie, Yu JH, Ryu GH. 2012. Effect of moisture content and temperature on physical properties of instant puffed rice snacks. J Korean Soc Food Sci Nutr 41(6):846-852 https://doi.org/10.3746/jkfn.2012.41.6.846
  10. Kim HR, Youn KJ, Yun EY, Hwang JS, Jeong WS, Ho CT, Jun MR. 2015. Oleic acid ameliorates $A{\beta}$-induced inflammation by down regulation of COX-2 and iNOS via NF-${\kappa}B$ signaling pathway. J Funct Food 14:1-11 https://doi.org/10.1016/j.jff.2015.01.027
  11. Kim SH, Kim KB, Noh JS, Yun EY, Choi SK. 2014. Quality characteristics of pasta with addition of mealworm (Tenebrio molitor). FoodServ Ind J 10(3):55-64
  12. Kim SY, Son YJ, Kim SH, Kim AN, Lee GY, Hwang IK. 2015. Studies on oxidative stability of Tenebrio molitor larvae during cold storage. Korean J Food Cook Sci 31(1):62-71 https://doi.org/10.9724/kfcs.2015.31.1.062
  13. Kim WJ, Chung NY, Kim SK, Lee AR, Lee SK, Ha YC, Baik MY. 1995. Sensory characteristics of cooked rices differing in moisture contents. Korean J Food Sci Technol 27(6):885-890
  14. Lee JH, Kim JS. 2010. Effect of microwave treatment on Korean ginseng. Korean J Food Nutr 23(3):405-410
  15. Lee MS, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with Rubus coreanus Miquel extract using different puffing process methods. Korean J Food Cook Sci 24(3):382-391
  16. Lee SH, Lee YR, Hwang IG, Woo KS, Kim KH, Kim KJ, Jeong HS. 2009. Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition. Korean J Food Sci Technol 41(4):386-391
  17. Murray JM, Delahunty CM, Baxter IA. 2001. Descriptive sensory analysis: past, present and future. Food Res Int 34(6):461-471 https://doi.org/10.1016/S0963-9969(01)00070-9
  18. Oh KS, Kang ST, Ho CT. 2001. Flavor constituents in enzyme hydrolysates from shore swimming crab and spotted shrimp. J Korean Soc Food Sci Nutr 30(5):787-795
  19. Son MG, Park HK, Hong JH, Kim HK, Goo YE, Lee SO, Lee SY, Lee JK, Lee JG, Kim JH, Kang KM, OH JM, Lee CH. 2012. Safety assessment guideline of new food base material. Report of KFDA, Chungcheongbuk-do, Korea. pp 1-64
  20. Stone H, Bleibaum RN, Thomas HA. 2012. Sensory evaluation practices. 4th edition. Academic Press. San Diego, CA, USA. pp 167-178
  21. Van HA. 2013. Potential of insects as food and feed in assuring food security. Annu Rev Entomol 58:563-583 https://doi.org/10.1146/annurev-ento-120811-153704
  22. Van HA, Dicke M, Van Loon JJA. 2015. Insects to feed the world. J Insect Food Feed 1(1):3-5 https://doi.org/10.3920/JIFF2015.x002
  23. Verkerk MC, Tramper J, Van Trijp JCM, Martens DE. 2007. Insect cells for human food. Biotechnol Adv 25(6):198-202 https://doi.org/10.1016/j.biotechadv.2006.11.004
  24. Yoo JM, Hwang JS, Goo TW, Yun EY. 2013. Comparative analysis of nutritional and harmful components in Korean and Chinese mealworms (Tenebrio molitor). J Korean Soc Food Sci Nutr 42(2):249-254 https://doi.org/10.3746/jkfn.2013.42.2.249
  25. Yoo OS, Choi YC, Song HS. 2011. Breed and utilization of mealworm (Tenebrio molitor). National Academy of Agricultural Science. RDA. Suwon, Korea. pp 14-168
  26. Youn KJ, Yun EY, Lee JH, Kim JY, Hwang JS, Jeong WS, Jun MR. 2014. Oleic acid and linoleic acid from Tenebrio molitor larvae inhibit BACE1 activity in vitro: molecular docking studies. J Med Food 17(2):284-289 https://doi.org/10.1089/jmf.2013.2968

Cited by

  1. 갈색거저리 유충 분말을 첨가한 도토리묵 품질평가 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.1042
  2. 갈색거저리 유충 추출물의 항산화 활성 및 모발 성장 촉진 효과 vol.27, pp.11, 2015, https://doi.org/10.5352/jls.2017.27.11.1269
  3. Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts vol.8, pp.3, 2019, https://doi.org/10.3390/foods8030095
  4. Effects of processing methods on nutritional composition and antioxidant activity of mealworm ( TENEBRIO MOLITOR ) larvae vol.49, pp.6, 2015, https://doi.org/10.1111/1748-5967.12363
  5. Traditional Knowledge of the Utilization of Edible Insects in Nagaland, North-East India vol.9, pp.7, 2015, https://doi.org/10.3390/foods9070852
  6. Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm ( Bombyx mori L.) Powder vol.9, pp.7, 2020, https://doi.org/10.3390/foods9070871
  7. Insects as food and feed: a promising agricultural sector with special reference to India vol.7, pp.4, 2015, https://doi.org/10.3920/jiff2020.0131