Journal of Animal Science and Technology
Korean Society of Animal Science and Technology
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**
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