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Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.831-837
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.831
 Title & Authors
Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
Kim, Eun-Mi; Kim, Dae-Hyun; Lim, Jeong-Ho; Chang, Yoon-Je; Lee, Yong-Hwan; Park, Jin Ju; Ahn, Mi-Young;
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 Abstract
Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.
 Keywords
Gryllus bimaculatus;cricket;edible insect;indicator components;quality;
 Language
Korean
 Cited by
1.
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정,김대현;김은미;장윤제;안미영;이용환;박진주;임정호;

한국식품저장유통학회지, 2016. vol.23. 2, pp.211-217 crossref(new window)
1.
Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics, Korean Journal of Food Preservation, 2016, 23, 2, 211  crossref(new windwow)
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