Color, pH, microbiological, and sensory quality of crickets (
acceptability
cricket flour
insect‐based foods
spice extracts
storage
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jun 2023
Jun 2023
Historique:
received:
23
09
2022
revised:
24
01
2023
accepted:
27
01
2023
medline:
16
6
2023
pubmed:
16
6
2023
entrez:
16
6
2023
Statut:
epublish
Résumé
Although spices have been used in food for centuries, little is known about their use to preserve insect-based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (
Identifiants
pubmed: 37324928
doi: 10.1002/fsn3.3262
pii: FSN33262
pmc: PMC10261783
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2838-2851Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors report there are no competing interests to declare.
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