Publication detail

Unusual aspects of the fat content of mealworm larvae as a novel food

ADÁMEK, M. MLČEK, J. ADÁMKOVÁ, A. BORKOVCOVÁ, M. BEDNÁŘOVÁ, M. MUSILOVÁ, Z. SKÁCEL, J. SOCHOR, J. FAMĚRA, O.

Original Title

Unusual aspects of the fat content of mealworm larvae as a novel food

English Title

Unusual aspects of the fat content of mealworm larvae as a novel food

Type

journal article in Scopus

Language

en

Original Abstract

The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm.

English abstract

The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm.

Keywords

mealworm, fat, breeder, electronic nose

Released

25.03.2019

Publisher

HACCP Consulting

Location

Nitrianske Hrnčiarovce

Pages from

157

Pages to

162

Pages count

6

URL

BibTex


@article{BUT158997,
  author="Martin {Adámek} and Jiří {Mlček} and Anna {Adámková} and Marie {Borkovcová} and Martina {Bednářová} and Zuzana {Musilová} and Josef {Skácel} and Jiří {Sochor} and Oldřich {Faměra}",
  title="Unusual aspects of the fat content of mealworm larvae as a novel food",
  annote="The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm.",
  address="HACCP Consulting",
  chapter="158997",
  doi="10.5219/1089",
  howpublished="online",
  institution="HACCP Consulting",
  number="1",
  volume="13",
  year="2019",
  month="march",
  pages="157--162",
  publisher="HACCP Consulting",
  type="journal article in Scopus"
}