Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage

Abstract

International audienceLipid stability of Rhynchophorus phoenicis (RP) larvae extract (edible oil) was evaluated, including the usual analytical indices and analysis by Fourier transform infrared (FTIR) spectroscopy at different periods of freezing, refrigeration storage conditions and cooking methods. A study of the quality of oil obtained showed that boiling before smoking reduced the acidity of the oil. Boiling, refrigeration for 3 days or more, freezing, sun drying, and electrical drying increased the acidity of the oil. Culinary and dehydration methods significantly increased the peroxide value, especially when boiling preceded dehydration. Cool storage had protective effects on lipid oxidation of RP larvae. Smoking methods produced good quality products

Edible Insects Processing: Traditional and Innovative Technologies

“…For insects, smoking is done in a dry environment and a curing process is performed simultaneously with drying. During the process, the combined action of enzymes and heat promotes protein and lipid changes (Tiencheu et al., ).…”

“…In T. molitor L. freeze‐drying oxidized the lipid fraction when compared with other drying techniques such as rack‐oven‐drying and microwave‐drying with a 4‐hydroxy‐2‐nonenal concentration of 111.03 µg/mL (Kröncke et al., ). Sun‐drying caused an increase in the peroxide value of Rhynchophorus phoenicis , especially if the larvae were previously boiled, probably due to the low water content achieved at high temperature during this process (Tiencheu et al., ). Organic compounds can also be modified.…”

“…For insects, smoking is done in a dry environment and a curing process is performed simultaneously with drying. During the process, the combined action of enzymes and heat promotes protein and lipid changes (Tiencheu et al, 2013). Tenebrio molitor L. Dry-fractionation Protein extraction Blanching 10 min 1/12 (w/w) and shock-freezing (−38°C, 20 min); thawing 1 hr, room temperature and drying treatments (see Table 3).…”

“…Sun-drying caused an increase in the peroxide value of Rhynchophorus phoenicis, especially if the larvae were previously boiled, probably due to the low water content achieved C 2019 Institute of Food Technologists ® Vol. 18, 2019 r Comprehensive Reviews in Food Science and Food Safety 1177 at high temperature during this process (Tiencheu et al, 2013). Organic compounds can also be modified.…”

“…Following sun-drying of Polyrhachis vicina Roger, an edible black ant, aldehydes appeared, free fatty acids increased, ketone levels decreased, and hydrocarbons were found in small concentrations (Li, Sihamala, Bhulaidok, & Shen, 2009). Dehydration affects the lipid fraction of edible insects by decreasing the level of triglyceride unsaturation (Tiencheu et al, 2013).…”