Product quality during the storage of foods with insects as an ingredient: impact of particle size, antioxidant, oil content and salt content

To increase the acceptability of insects as food in Western culture, it is essential to developattractive, high-quality food products. Higher acceptability of insect-based food has been shown ifthe insects are “invisible”. Mincing or chopping the insect material could be a first processing stepto reduce the visibility of the insects. In this work, we processed yellow mealworms by usingtraditional food techniques: chopping, mixing and heat treatment in a retort. The results show thatall factors in the experimental design (particle size, oil content, salt content and antioxidant)influenced the products to a larger extent than the storage time. The results, measured by sensoryanalysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, showclearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processedin a retort stayed stable during a storage time of 6 months at room temperature.