Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics

Abstract

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and 40℃ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at 25℃ storage but decreased at 35 and 40℃. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at 25℃ and 35℃ showed similar scores in sensory evaluation, but it storaged at 40℃ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at 25℃.

Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

“…Changes in the quality of two-spotted cricket powder during storage at different temperatures A change in pH during storage could act as an important indicator of glycogen decomposition or microbial decay (Son et al 2014). However, as shown in Table 2, both freeze-dried and hot air-dried cricket powder showed no significant change in pH regardless of storage temperature (4, 25, or 40°C) over 14 days (P < 0.05), similar to findings in previous studies for dried melon, dried aronia berries, and dried or roasted brown grasshopper larvae (Kim et al 2016;Lee & Kim 2015;Park et al 2014;Yook et al 2010). Much like pH, the WAI of the cricket powder remained similar during storage for 14 days at 4, 25, and 40°C.…”

“…All dried samples were stored at refrigeration temperature in polypropylene film bags. Once the samples were in powder form, they were stored at temperatures of 4, 25, and 40°C for 14 days to observe quality changes according to drying method, storage temperature, and storage period (Kim et al 2016;Son et al 2016;Son & Hwang 2017;Dobermann et al 2019). To assess the changes in the characteristics of cricket powder samples during the storage period, samples were analyzed after 0, 2, 4, 7, and 14 days.…”

“…Based on the low levels of microbial contamination in the cricket powder following freeze-drying or hot air-drying, bacteria can be effectively reduced by blanching crickets and storing them following an appropriate drying process. Previous studies have reported that crickets and Japanese rhinoceros beetle (Allomyrina dichotoma Linnaeus) larvae show reduced microbial counts following a blanching pretreatment (Kim et al 2015b;Kim et al 2016), but at least 10 3 CFU/g microorganisms are still detectable. In combination, these results indicate that freeze-drying or hot air-drying can protect cricket powder against microbial contamination during storage.…”

“…However, research on these methods as applied to insect materials is currently lacking. The storage of insect products has been studied in more detail; for example, oxidation safety during the storage of rice grasshoppers, brown grasshoppers, crickets, and white spotted flower beetles has been reported (Kim et al 2015a;Kim et al 2016;Son et al 2016), as has the quality of crickets during storage (Kim et al 2016). In addition, the quality characteristics of edible crickets have been reported according to processing conditions (Lee & Kim 2019).…”

“…2015a; Kim et al . 2016; Son et al . 2016), as has the quality of crickets during storage (Kim et al .…”