Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions

가공조건에 따른 귀뚜라미의 식품학적 품질 특성 변화

  • Received : 2015.03.16
  • Accepted : 2015.04.08
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Crickets have been used as crude drug for treating fever and hypertension in East Asia. This study was carried out to investigate the quality characteristics such as the microbial and nutrient contents of crickets (Gryllus bimaculatus) prepared with various processing conditions for use as food. These conditions included the lyophilization process (LP), hot-air process (HP, $90^{\circ}C$ for 7 hr), roasting process (RP, $160^{\circ}C$ for 40 min), and frying process (FP, $180^{\circ}C$ for 30 sec). The total bacterial population of the crickets was 5~7 log CFU/g, but Coliform and E. coli were not detected. The major fatty acids in all the samples were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). The level of polyunsaturated fatty acids was highest (63.55 g/100 g) in the LP-processed crickets. As for the amino acid content, the glutamic acid level was highest in all the samples, and the RP and FP decreased by 12.01% and 53.88%, respectively, compared to that of the LP. The mineral contents were highest in the LP-processed crickets. Hg was detected at about 1.0 ppb in all the samples, but its level was lower than the residue tolerance level in the Korean Food Code. Such conditions should be considered to better understand the quality characteristics of crickets in food processing.

본 연구는 귀뚜라미 소재를 식품으로서의 활용도를 높이기 위하여 다양한 가공방법에 따른 품질 변화를 조사하였다. 일반성분 중 조단백과 조회분 함량은 동결건조 처리구에서 가장 높게 나타났고, 수분함량과 조지방은 튀김건조 처리구에서 가장 높게 나타났으며, 조섬유는 각각의 처리구에서 유사하게 나타났다. 열풍건조 처리구의 키틴함량은 약 12%로 튀김건조 처리구의 6%의 약 2배 높은 함량을 나타내었다. 동결건조 귀뚜라미 시료의 지방 100 g 중에서 불포화지방산이 63.55 g으로 가장 높게 측정되었고, 포화지방산은 튀김건조 처리구가 지방 100 g 중에서 31.88 g으로 가장 높은 함량을 나타내었다. 무기질 함량은 동결건조 처리구에서 가장 높게 나타났으며, 열풍건조, 볶음건조 및 튀김건조 순으로 나타났다. 건조조건에 따른 귀뚜라미의 안전성을 알아보기 위하여 중금속과 미생물 분석을 한 결과, 카드뮴과 수은이 검출되었으나 이는 각각 중금속의 식약처 고시 기준인 0.2 ppm, 0.5 ppm 보다 낮은 수준으로 나타났으며, 납과 비소는 모든 처리구에서 검출되지 않았다. 또한 병원성 미생물도 모든 처리구에서 검출되지 않았다.

Keywords

References

  1. UN (2013) World population prospects : The 2012 Revision. UN, New York, NY, USA
  2. Kwon DH (2012) 2050 World food demand prospects. World Agriculture, 139, p 41-54
  3. Huis AV, Itterbeeck JV, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P (2013) Edible insects : future prospects for food and feed security. FAO Forestry paper, 171, p 1-185
  4. Srivastava SK, Badu N, Pandey H (2009) Traditional insect bioprospecting-As human food and medicine. Indian J Traditional Knowledge, 8, 485-494
  5. Ministry of Agriculture, Food and Rural Affairs (2011) Act on fosterage and support of the insect industry. Act No. 10931. MAFRA, Korea.
  6. Lee EA, Kwon OS (2013) The effect of invasive cricket species, Gryllus bimaculatus on the survival of Korean cricket species, Teleogryllus emma. Korean J Ecol Environ, 46, 67-74 https://doi.org/10.11614/KSL.2013.46.1.067
  7. Kim MA, Hwang JS, Yun EY, Kang PD (2014) Edible & medicinal insects. RDA interrobang, Rural Development Administration, Korea, 119, p 1-20
  8. Park KT (2001) Insect resources. World science publishing company, Seoul, Korea, p 202
  9. FAO (2011) Codex alimentarius commison E. development of regional standard for edible crickets and their products. FAO, Rome, Italy
  10. Ahn MY, Ryu KS, Park BY, Kim DW, Kim, IS, Kim SH (2000) Effects of cricket supplements on the chicken meats and its eggs. Korean J Poult Sci, 27, 197-202
  11. Ahn MY, Lee YW, Ryu KS, Lee HS, Kim IS, Kim JW, Lee YK, Kim ES, Kim YS (2002) Protective effects of water/methanol extracts of cricket on the acute hepatic damages in the ICR-mice induced by administration of CCl4. Korean J Food Sci Technol, 34, 684-687
  12. Margaret G, Pensri W, Laurence D (1989) Fatty acid and lipid analysis of the house cricket, Acheta Domesticus. Insect Biochem, 19, 767-774 https://doi.org/10.1016/0020-1790(89)90058-9
  13. AOAC (1990) Official Methods of Analysis. Association of official analytical chemists, Washington DC, p 17, 37, 440
  14. Hackman RH (1954) Studies on Chitin. I. Enzymatic degradation of chitin and chitin esters. Aust J Biol Sci, 7, 168-178
  15. Waters Corporation (1993) Waters AccQ-Tag amino acid analysis system operator's manual number 154-02TP. Milford, MA, USA
  16. Folch J, Lees M, Stanley GHS (1957) A simple method for the isolaton and purification of total lipides from animal tissues. J Biol Chem, 226, 497-509
  17. Morrison WR, Smith LM (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J Lipid Res, 5, 600-608
  18. Yoo JM, Hwang JS, Goo TW, Yun EY (2013) Comparative analysis of nutritional and harmful components in Korean and Chinese mealworms (Tenebriomolitor ). J Korean Soc Food Sci Nutr, 42, 249-254 https://doi.org/10.3746/jkfn.2013.42.2.249
  19. Chen XM, Feng Y, Zhang H, Chen ZY (2010) Review of the nutritive value of edible insects. FAO, p 85-92
  20. Korea Food and Drug Administration (2011) Food composition table. 8th ed, KFDA, Osong, Korea, p 3-116
  21. Mo SM, Lee HS, Hyun KS, Hong SA (2000) Culinary arts. Kyomunsa, Seoul, Korea, p 192
  22. Gullan PJ, Cranston PS (2000) The insects. An Outline of Entomology. 2nd Ed, Blackwell Publishing, Oxford, United Kingdom, p 1-470
  23. Hong DS, Choi YJ, Jang JM, Lee JW (2011) The market trend analysis of chitin derivatives. J Chitin Chitosan, 16, 65-71
  24. Garlick PJ (2005) The Role of Leucine in the Regulation of Protein Metabolism. J Nutr, 135, 1553-1556
  25. Lim YH, Lee HY, Jang MS (1993) Quality properties of yu-kwa by the frying time of soybean oil. J Korean Soc Food Nutr, 22, 186-189
  26. Choe EO, Lee JY (1998) Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J Food Sci Technol, 30, 288-292
  27. Kim HS, Jung CE (2013) Nutritional characteristics of edible insects as potential food materials. Korean J Apiculture, 28, 1-8
  28. Korea Food and Drug Administration (2006) KFDA Notification No. 2006-55, KFDA, Osong, Korea, p 1-56
  29. Korea Food and Drug Administration (2007) What is methylmercury in food? KFDA, Osong, Korea, p 4

Cited by

  1. Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.831
  2. Safety evaluation of cricket(Gryllus bimaculatus) extract in Sprague-Dawley rats vol.32, pp.1, 2016, https://doi.org/10.7852/ijie.2016.32.1.12
  3. Fasting conditions and dietary phenamena of edible cricket (Gryllus bimaculatus) vol.53, pp.2, 2015, https://doi.org/10.7852/jses.2015.53.2.78
  4. Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.211
  5. 농업환경에 서식하는 파리에서 분리된 E. coli의 병원성 유전자 및 항생제 내성 조사 vol.32, pp.2, 2015, https://doi.org/10.13103/jfhs.2017.32.2.147
  6. Storage characteristics of two‐spotted cricket ( Gryllus bimaculatus De Geer) powder according to drying method and storage temperature vol.50, pp.11, 2020, https://doi.org/10.1111/1748-5967.12472