Article

Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

Tae-Kyung Kim, Hae In Yong, Samooel Jung, Jung-Min Sung, Hae Won Jang*, Yun-Sang Choi**
Author Information & Copyright
1Korea Food Research Institute, Wanju 55365, Korea.
2Chungnam National University, Daejeon 34134, Korea.
**Corresponding Author: Hae Won Jang, E-mail: hwjkfri@kfri.re.kr.
**Corresponding Author: Yun-Sang Choi, E-mail: kcys0517@kfri.re.kr.

© Copyright 2021 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 01, 2020; Revised: Nov 12, 2020; Accepted: Dec 01, 2020

Published Online: Jan 04, 2021

Abstract

We examined the physicochemical characteristics and rheological properties of emulsions batters prepared from various edible insect larvae. The <italic>A. dichotoma</italic> emulsion had the highest pH, while the pH of the <italic>T. molitor</italic> emulsion was the lowest (<italic>p</italic> &lt; 0.05). The lightness, redness, and yellowness values were highest (<italic>p</italic> &lt; 0.05) for the <italic>A. dichotoma</italic> emulsion, and lowest (<italic>p</italic> &lt; 0.05) for the <italic>T. molitor</italic> emulsion. The hardness, gumminess, chewiness, and apparent viscosity of the <italic>T. molitor</italic> emulsion were higher (<italic>p</italic> &lt; 0.05) than those of the other emulsions. The springiness and cohesiveness of the <italic>T. molitor </italic>emulsion were the lowest (<italic>p</italic> &lt; 0.05). According to SDS-PAGE, <italic>T.</italic><italic> molitor </italic>had the thickest bands, followed by <italic>P. brevitarsis</italic>. The differential scanning calorimetry distributions for <italic>T. molitor</italic> and <italic>A. dichotoma</italic> showed one peak, while that of <italic>P. brevitarsis </italic>had two peaks. The collective results suggest that<italic> T. molitor</italic> could be a replacement for meat in terms of its physicochemical and rheological properties. It is important that the physicochemical and rheological properties of insect-based emulsions are maintained using various technologies.

Keywords: emulsion; edible insects; larvae; DSC; SDS-PAGE


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