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

Caparros Megido, Rudy; Poeleart, Christine; Ernens, Majorie; Liotta, Marisa; Blecker, Christophe; Danthine, Sabine; Tyteca, Eva; Haubruge, Eric; Alabi, Taofic; Bindelle, Jérôme; Francis, Frédéric

doi:10.1016/j.foodres.2018.01.002

Article (Scientific journals)

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

Caparros Megido, Rudy; Poeleart, Christine; Ernens, Majorie et al.

2018 • In Food Research International

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/218077

DOI
10.1016/j.foodres.2018.01.002

PubMed
29579954

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Caparros et al., 2018. Effect of household.pdf

Publisher postprint (205.45 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Edible insect; Entomophagy; Insect as food

Abstract :

[en] 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.

Disciplines :

Entomology & pest control

Author, co-author :

Caparros Megido, Rudy ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs

Poeleart, Christine

Ernens, Majorie

Liotta, Marisa

Blecker, Christophe ; Université de Liège - ULiège > SMARTECH

Danthine, Sabine ; Université de Liège - ULiège > SMARTECH

Tyteca, Eva ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Haubruge, Eric ; Université de Liège - ULiège > Premier Vice-Recteur

Alabi, Taofic ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs

Bindelle, Jérôme ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition

Francis, Frédéric ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs

Language :

English

Title :

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

Publication date :

2018

Journal title :

Food Research International

ISSN :

0963-9969

eISSN :

1873-7145

Publisher :

Elsevier, Netherlands

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 11 January 2018

Statistics

Number of views

183 (24 by ULiège)

Number of downloads

13 (10 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

101

Bibliography

Adámková, A., Adámek, M., Mlček, J., Bořkovcová, M., Bednárová, M., Kouřimská, L., Vítová, E., Welfare of the mealworm (Tenebrio molitor) breeding with regard to nutrition value and food safety. Potravinarstvo Slovak Journal of Food Sciences 11:1 (2017), 460–465, 10.5219/779.
Alfaia, C.M.M., Alves, S.P., Lopes, A.F., Fernandes, M.J.E., Costa, A.S.H., Fontes, C.M.G.A., Prates, J.A.M., Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science 84:4 (2010), 769–777, 10.1016/j.meatsci.2009.11.014.
Balzan, S., Fasolato, L., Maniero, S., Novelli, E., Edible insects and young adults in a north-east Italian city an exploratory study. British Food Journal 118 (2016), 318–326.
Bax, M.-L., Aubry, L., Ferreira, C., Daudin, J.-D., Gatellier, P., Rémond, D., Santé-Lhoutellier, V., Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms. Journal of Agricultural and Food Chemistry 60:10 (2012), 2569–2576, 10.1021/jf205280y.
Becker, A., Boulaaba, A., Pingen, S., Röhner, A., Klein, G., Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. Meat Science 110 (2015), 230–235, 10.1016/j.meatsci.2015.07.024.
Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C.C., Paoletti, M.G., Ricci, A., Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety 12 (2013), 296–313.
Bindelle, J., Buldgen, A., Boudry, C., Leterme, P., Effect of inoculum and pepsin-pancreatin hydrolysis on fibre fermentation measured by the gas production technique in pigs. Animal Feed Science and Technology 132:1–2 (2007), 111–122, 10.1016/j.anifeedsci.2006.03.009.
Bodwell, C.E., Satterlee, L.D., Hackler, L.R., Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymatic digestion methods. American Journal of Clinical Nutrition 33:3 (1980), 677–686.
Bognár, A., Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites 49:4–5 (1998), 250–260.
Bursell, E., Clements, A.N., The cuticular lipids of the larva of Tenebrio molitor L. (Coleoptera). Journal of Insect Physiology 13:11 (1967), 1671–1678.
Caparros Megido, R., Alabi, T., Larreché, S., Alexandra, L., Haubruge, E., Francis, F., Risks and valorization of insects in a food and feed context. Annales de La Societe Entomologique de France 51:3 (2015), 215–258.
Caparros Megido, R., Desmedt, S., Blecker, C., Béra, F., Haubruge, É., Alabi, T., Francis, F., Microbiological load of edible insects found in Belgium. Insects, 8(1), 2017, 12.
Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T., Francis, F., Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52 (2016), 237–243.
Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., Francis, F., Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development. Journal of Sensory Studies 29 (2014), 14–20.
Domínguez, R., Borrajo, P., Lorenzo, J.M., The effect of cooking methods on nutritional value of foal meat. Journal of Food Composition and Analysis 43 (2015), 61–67.
El Hassan, N.M., Hamed, S.Y., Hassan, A.B., Eltayeb, M.M., Babiker, E.E., Nutritional evaluation and physiochemical properties of boiled and fried tree locust. Pakistan Journal of Nutrition 7:2 (2008), 325–329.
Finot, P.A., Influence of processing on the nutritional value of proteins. Qualitas Plantarum. Plant Foods for Human Nutrition 32:3–4 (1983), 439–453, 10.1007/BF01091200.
Folch, J., Lees, M., Sloane Stanley, G.H., A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry 226 (1957), 497–509.
García-Arias, M.T., Álvarez Pontes, E., García-Linares, M.C., García-Fernández, M.C., Sánchez-Muniz, F.J., Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry 83:3 (2003), 349–356, 10.1016/S0308-8146(03)00095-5.
Grabowsky, N.T., Klein, G., Microbiology of cooked and dried edible Mediterranean field crickets (Gryllus bimaculatus) and superworms (Zophobas atratus) submitted to four different heating treatments. 2016, Food Science and Technology International (In Press).
Gullan, P.J., Cranston, P.S., Insects: An outline of entomology. 5th ed., 2014, Chapman & Hall, London, UK.
Heinritz, S.N., Mosenthin, R., Weiss, E., Use of pigs as a potential model for research into dietary modulation of the human gut microbiota. Nutrition Research Reviews 26:2 (2013), 191–209, 10.1017/S0954422413000152.
Hes, M., Protein-lipid interactions in different meat systems in the presence of natural antioxidants - a review. Polish Journal of Food and Nutrition Sciences 67:1 (2017), 5–17, 10.1515/pjfns-2016-0024.
Janssen, R.H., Vincken, J.-P., Van Den Broek, L.A.M., Fogliano, V., Lakemond, C.M.M., Nitrogen-to-protein conversion factors for three edible insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens. Journal of Agricultural and Food Chemistry 65:11 (2017), 2275–2278.
Juárez, M., Failla, S., Ficco, A., Peña, F., Avilés, C., Polvillo, O., Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing 88:2–3 (2010), 145–148, 10.1016/j.fbp.2009.05.001.
Klunder, H.C., Wolkers-Rooijackers, J., Korpela, J.M., Nout, M.J.R., Microbiological aspects of processing and storage of edible insects. Food Control 26 (2012), 628–631.
Kralova, M., The effect of lipid oxidation on the quality of meat and meat products. Journal of Food Science and Technology 2 (2015), 125–136.
Little, S.O., Armstrong, S.G., Bergan, J.G., Factors affecting stability and nutritive value of fatty acids: Culinary practices. Fatty acids in foods and their health implications, 2nd ed., 1, 2000, Marcel Dekker Inc., New York, 427–437.
Marono, S., Piccolo, G., Loponte, R., Meo, C.D., Attia, Y.A., Nizza, A., Bovera, F., In vitro crude protein digestibility of Tenebrio molitor and Hermetia illucens insect meals and its correlation with chemical composition traits. Italian Journal of Animal Science 14 (2015), 338–343.
Opstvedt, J., Nygård, E., Samuelsen, T.A., Venturini, G., Luzzana, U., Mundheim, H., Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed. Journal of the Science of Food and Agriculture 83:8 (2003), 775–782, 10.1002/jsfa.1396.
Paul, A., Frederich, M., Caparros Megido, R., Alabi, T., Malik, P., Uyttenbroeck, R., Danthine, S., Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae. Journal of Asia-Pacific Entomology 20:2 (2017), 337–340.
Poelaert, C., Beckers, Y., Despret, X., Portetelle, D., Francis, F., Bindelle, J., In vitro evaluation of fermentation characteristics of two types of insects as potential novel protein feeds for pigs. Journal of Animal Science 94 (2016), 198–201, 10.2527/jas2015-9533.
Raksakantong, P., Meeso, N., Kubola, J., Siriamornpun, S., Fatty acids and proximate composition of eight Thai edible terricolous insects. Food Research International 43 (2010), 350–355.
Ramos-Elorduy, J., Anthropo-entomophagy: Cultures, evolution and sustainability. Entomological Research 39 (2009), 271–288.
Ritter, Insect and cholesterol. 3, 2010, Food Insects Newsletters, 1–6.
Siemianowska, E., Kosewska, A., Aljewicz, M., Skibniewska, K.A., Polak-Juszczak, L., Jarocki, A., Jędras, M., Larvae of mealworm (Tenebrio molitor L.) as European novel food. Agricultural Sciences 4 (2013), 287–291.
Tan, H.S.G., van den Berg, E., Stieger, M., The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52 (2016), 222–231.
Thompson, S.N., Barlow, J.S., The fatty acid composition of cuticle and fat body tissue from Tenebrio molitor (L.), Periplaneta americana (L.) and Schistocerca gregaria (Forskal). Comparative Biochemistry and Physiology 36:1 (1970), 103–106, 10.1016/0010-406X(70)90656-0.
Tiencheu, B., Womeni, H.M., Linder, M., Mbiapo, F.T., Villeneuve, P., Fanni, J., Parmentier, M., Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage. European Journal of Lipid Science and Technology 115 (2013), 186–195.
Ursu, A.-V., Marcati, A., Michaud, P., Djelveh, G., Valorisation of industrial cooked ham by-products as functional ingredients. Journal of Food Engineering 190 (2016), 54–60, 10.1016/j.jfoodeng.2016.06.013.
Vandeweyer, D., Lenaerts, S., Callens, A., Van Campenhout, L., Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control 71 (2017), 311–314.
Wynants, E., Crauwels, S., Lievens, B., Luca, S., Claes, J., Borremans, A., Bruyninckx, L. &Van Campenhout, L., Effect of post-harvest starvation and rinsing on the microbial numbers and the bacterial community composition of mealworm larvae (Tenebrio molitor). Innovative Food Science & Emerging Technologies 42 (2017), 8–15, 10.1016/j.ifset.2017.06.004.