The present research studied the effect of different killing methods on various quality attributes of the house cricket (Acheta domesticus) powder: physicochemical traits (pH, colour, radical scavenging activity, browning index, protein oxidation), nutritional profile (proximate composition), in vitro human digestibility, and oxidative stability of lipids during storage. With this purpose, seven different killing methods were compared: blanching (40 s at 100 °C), steaming (2 min 15 s), freezing (2 h 10 min at −20 °C), carbon dioxide (2 h 7 min at 25 °C), vacuum (1 h 35 min at 25 °C), plastic bag (3 h 1 min at 25 °C), and carbon dioxide + blanching (40 min carbon dioxide at 25 °C + 40 s blanching). All killing methods reduced the radical scavenging activity (p < 0.001) and increased the browning index (p < 0.001) of the cricket powder. Overall, cricket powder obtained through carbon dioxide, vacuum and plastic bag killing methods provided the best proximate composition (p < 0.001). Freezing, carbon dioxide, vacuum and plastic bag provided cricket powder with the highest polyunsaturated fatty acids proportion, thus having the healthiest lipid profile (p < 0.001), and guaranteed the lowest oxidative degree of lipids (p < 0.001). In the same groups, however, the lowest in vitro human digestibility was also observed (p < 0.001). Overall, none of the tested methods had detrimental effects on product quality and, at present, the choice of the most appropriate killing strategy seems a matter of equipment availability and cost-efficiency evaluations.

Industrial relevance

The present study provides new insights on the impact of the killing method on the final quality of cricket powder, a versatile, nutrient-rich food. The choice of the most appropriate method, together with its industrial implementation, are fundamental aspects to guarantee satisfactory quality standards and consumer's health.

中文翻译：

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对理化性状，营养的特点，不同的杀人方法效果在体外的房子蟋蟀的存储过程中人体的消化率和氧化稳定性（Acheta domesticus L.）

本研究研究了在房子蟋蟀（各种质量属性不同杀伤方法的效果Acheta domesticus）粉末：物理化学性状（pH值，颜色，自由基清除活性，褐变指数，蛋白质氧化），营养谱（靠近组合物），在体外人类消化率和脂质在储存过程中的氧化稳定性。为此目的，比较了七种不同的杀灭方法：热烫（在100°C下40 s），蒸煮（2 min 15 s），冷冻（-20°C下2 h 10 min），二氧化碳（在2°C下7 h 7min）。 25°C），真空（25°C下1 h 35分钟），塑料袋（25°C下3 h 1分钟）和二氧化碳+烫漂（25°C下40 min二氧化碳+ 40 s烫漂）。所有的杀灭方法都会降低自由基的清除活性（p <0.001）并增加了板球粉的褐变指数（p <0.001）。总体而言，通过二氧化碳，真空和塑料袋杀灭方法获得的粉提供了最佳的近邻成分（p  <0.001）。冷冻，二氧化碳，真空和塑料袋为板球粉提供了最高的多不饱和脂肪酸比例，因此具有最健康的脂质分布（p  <0.001），并确保了脂质的最低氧化度（p <0.001）。在同一组中，体外最低还观察到人的消化率（p <0.001）。总体而言，没有一种测试方法对产品质量有不利影响，目前，选择最合适的杀灭策略似乎与设备可用性和成本效益评估有关。

行业相关性

本研究提供了有关杀死方法对s粉（一种多功能，营养丰富的食品）最终质量的影响的新见解。选择最合适的方法及其在工业上的实施，是保证令人满意的质量标准和消费者健康的基本方面。