Unusual aspects of the fat content of mealworm larvae as a novel food

Authors

  • Martin Adámek Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic
  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic
  • Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic
  • Marie Borkovcová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic
  • Martina Bednářová Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Zuzana Musilová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic
  • Josef Skácel Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic
  • Jiří­ Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 69144 Lednice, Czech Republic https://orcid.org/0000-0001-7823-1544
  • Oldřich Faměra Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Food Science, Kamýcká 129, 165 21 Praha 6 ”“ Suchdol, Czech Republic

DOI:

https://doi.org/10.5219/1089

Keywords:

mealworm, fat, breeder, electronic nose

Abstract

The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg-1 to 282 g.kg-1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg-1. This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm.

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References

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Published

2019-03-25

How to Cite

Adámek, M. ., Mlček, J. ., Adámková, A. ., Borkovcová, M. ., Bednářová, M. ., Musilová, Z. ., Skácel, J. ., Sochor, J. ., & Faměra, O. . (2019). Unusual aspects of the fat content of mealworm larvae as a novel food. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 157–162. https://doi.org/10.5219/1089

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