Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis
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> < 0.05). The lightness, redness, and yellowness values were highest (<italic>p</italic> < 0.05) for the <italic>A. dichotoma</italic> emulsion, and lowest (<italic>p</italic> < 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> < 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> < 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.