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Determination of the shelf life of cricket powder and effects of storage on its quality characteristics
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.211-217
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.211
 Title & Authors
Determination of the shelf life of cricket powder and effects of storage on its quality characteristics
Kim, Dae-Hyun; Kim, Eun-Mi; Chang, Yoon-Je; Ahn, Mi-Young; Lee, Yong-Hwan; Park, Jin Ju; Lim, Jeong-Ho;
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 Abstract
This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at storage but decreased at 35 and . However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at and showed similar scores in sensory evaluation, but it storaged at showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at .
 Keywords
Gryllus bimaculatus;cricket;edible insect;shelf-life;quality;
 Language
Korean
 Cited by
1.
Study on the Oxidative and Microbial Stabilities of Four Edible Insects during Cold Storage after Sacrificing with Blanching Methods, The Korean Journal of Food And Nutrition, 2016, 29, 6, 849  crossref(new windwow)
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