Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods

Abstract

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

Effects of processing methods on nutritional composition and antioxidant activity of mealworm (Tenebrio molitor) larvae

“…In a previous study, Baek et al . () reported that the textures of boiled and steamed mealworms were soft and juicy because the moisture content was high, whereas the textures of those prepared by dry heat processing methods, such as freeze drying, hot air drying, oven broiling, roasting, pan frying, deep frying, and microwaving, were crispy with a savory flavor (Baek et al . ).…”

“…() reported that the textures of boiled and steamed mealworms were soft and juicy because the moisture content was high, whereas the textures of those prepared by dry heat processing methods, such as freeze drying, hot air drying, oven broiling, roasting, pan frying, deep frying, and microwaving, were crispy with a savory flavor (Baek et al . ). Therefore, it may be useful to utilize dried T. molitor larvae, which have a good taste and flavor, crispy texture, and high nutrition density, as a novel food source with good taste and nutrient content.…”

“…T. molitor last instar larvae were used when they had grown to about 3 cm. The processing methods were reported in our previous study (Baek et al 2015). We blanched mealworms in boiling water as a pretreatment prior to processing to prevent browning.…”

“…), physical and sensory evaluations after cooking by various methods (Baek et al . ), manufacturing methods to obtain lyophilized powder (Chung et al . ), oxidative stability of their oils (Jeon et al .…”

“…Moreover, these larvae have been already used as food sources in many countries, including China, the Netherlands and Korea. Although reports have described their nutritional and harmful components (Yoo et al 2013), physical and sensory evaluations after cooking by various methods (Baek et al 2015), manufacturing methods to obtain lyophilized powder (Chung et al 2013), oxidative stability of their oils (Jeon et al 2016), and recipes using mealworms , appropriate cooking methods for mealworms have not yet been established. Therefore, most people consume mealworms as dried insects or in a powdered form after simple drying.…”