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Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)

Caparros Megido, Rudy ; Poelaert, Christine ; Ernens, Marjorie ; Liotta, Marisa ; Blecker, Christophe ; Danthine, Sabine ; Tyteca, Eva ; Haubruge, Éric ; Alabi, Taofic ; Bindelle, Jérôme ; Francis, Frédéric

Food research international, 2018-04, Vol.106, p.503-508 [Periódico revisado por pares]

Canada: Elsevier Ltd

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  • Título:
    Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)
  • Autor: Caparros Megido, Rudy ; Poelaert, Christine ; Ernens, Marjorie ; Liotta, Marisa ; Blecker, Christophe ; Danthine, Sabine ; Tyteca, Eva ; Haubruge, Éric ; Alabi, Taofic ; Bindelle, Jérôme ; Francis, Frédéric
  • Assuntos: Edible insect ; Entomologie & lutte antiravageur ; Entomology & pest control ; Entomophagy ; Insect as food ; Life sciences ; Sciences du vivant ; Tenebrio molitor
  • É parte de: Food research international, 2018-04, Vol.106, p.503-508
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
    scopus-id:2-s2.0-85041456278
  • Descrição: Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. [Display omitted] •Several household cooking methods are proposed for preparing mealworms.•Mealworm microbial load and nutritional quality modifications are discussed.•Boiling and cooking under vacuum are the most efficient and least intrusive techniques.•Acceptability of mealworm texture after cooking remains an issue of concern.
  • Editor: Canada: Elsevier Ltd
  • Idioma: Inglês
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