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Techno-biofunctional aspect of seasoning powder from farm-raised sago palm weevil (Rhynchophorus ferrugineus) larvae
Journal of Insects as Food and Feed ( IF 5.1 ) Pub Date : 2020-10-30 , DOI: 10.3920/jiff2020.0025 M. Chaijan 1 , W. Panpipat 1
Journal of Insects as Food and Feed ( IF 5.1 ) Pub Date : 2020-10-30 , DOI: 10.3920/jiff2020.0025 M. Chaijan 1 , W. Panpipat 1
Affiliation
This study aimed at characterising the techno-biofunctional aspect of seasoning powder made from sago palm weevil larvae (SP) in comparison with commercial products prepared from pork (CP) and chicken (CC). SP had a comparable moisture and water activity with CP and CC, following the Thai Community Product Standards. SP had higher protein, fat, carbohydrate, calcium, magnesium and potassium with lower ash and sodium (P<0.05). All samples had the same Fourier transform infrared spectra with different peak intensities. SP was darker (lower L*, higher a* and b*, and lower whiteness) than CP and CC. Different content and polarity of the intermediate (A285) and final (A420) products of the Maillard reaction was found. A420 of the aqueous extract was distinctly higher than the acetone extract in all samples, suggesting the predominance of water soluble brown pigments. The highest total phenolic content and DPPH• inhibition was found in SP (P<0.05). The bulk density of SP was lower than CP and CC, which consequently affected the wettability. SP needed more time to become wet (P<0.05). The soup made from SP had the highest initial turbidity (P<0.05). All sensory aspects of SP were similar to CP and CC. Thus, SP can be categorised as an alternative functional food ingredient.
中文翻译:
农场饲养的西米象鼻虫(Rhynchophorus ferrugineus)幼虫调味粉的技术生物功能方面
这项研究的目的是与由猪肉(CP)和鸡肉(CC)制成的商品相比,表征由西米棕榈象甲幼虫(SP)制成的调味粉的技术生物功能特性。遵循泰国社区产品标准,SP的水分和水活度与CP和CC相当。SP的蛋白质,脂肪,碳水化合物,钙,镁和钾含量较高,灰分和钠含量较低(P <0.05)。所有样品均具有相同的傅立叶变换红外光谱,但峰强度不同。SP比CP和CC暗(L *较低,a *和b *较高,白度较低)。中间体(A 285)和最终溶剂(A 420)的含量和极性不同)发现了美拉德反应的产物。阿420的水提取物的显着高于所有样品中的丙酮提取更高,这表明的水溶性褐色色素的优势。SP中的总酚含量和DPPH •抑制最高(P <0.05)。SP的堆积密度低于CP和CC,因此影响润湿性。SP需要更多的时间才能变湿(P <0.05)。SP制成的汤的初始浊度最高(P <0.05)。SP的所有感觉方面均类似于CP和CC。因此,SP可以归类为替代功能食品成分。
更新日期:2020-10-30
中文翻译:
农场饲养的西米象鼻虫(Rhynchophorus ferrugineus)幼虫调味粉的技术生物功能方面
这项研究的目的是与由猪肉(CP)和鸡肉(CC)制成的商品相比,表征由西米棕榈象甲幼虫(SP)制成的调味粉的技术生物功能特性。遵循泰国社区产品标准,SP的水分和水活度与CP和CC相当。SP的蛋白质,脂肪,碳水化合物,钙,镁和钾含量较高,灰分和钠含量较低(P <0.05)。所有样品均具有相同的傅立叶变换红外光谱,但峰强度不同。SP比CP和CC暗(L *较低,a *和b *较高,白度较低)。中间体(A 285)和最终溶剂(A 420)的含量和极性不同)发现了美拉德反应的产物。阿420的水提取物的显着高于所有样品中的丙酮提取更高,这表明的水溶性褐色色素的优势。SP中的总酚含量和DPPH •抑制最高(P <0.05)。SP的堆积密度低于CP和CC,因此影响润湿性。SP需要更多的时间才能变湿(P <0.05)。SP制成的汤的初始浊度最高(P <0.05)。SP的所有感觉方面均类似于CP和CC。因此,SP可以归类为替代功能食品成分。