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The effect of temperature on structure formation in three insect batters
Jana Scholliers1, Liselot Steen1, Seline Glorieux1
1KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
Food Research International (Ottawa, Ont.)
|June 24, 2019
Summary
Insect larvae show potential as a food source, with Zophobas morio larvae exhibiting superior structure formation. Higher heating temperatures enhance insect batter properties, though meat batters remain superior.
Area of Science:
- Food Science
- Materials Science
- Entomology
Background:
- Insects are a sustainable alternative protein source.
- Understanding insect batter properties is crucial for food applications.
Purpose of the Study:
- To explore the food application potential of three insect larvae.
- To investigate the effect of heating temperature on insect batter structure formation.
Main Methods:
- Rheological analysis of insect and meat batters.
- Isothermal heating at 70°C-90°C.
- Cryo-SEM imaging for microstructure visualization.
Main Results:
- Zophobas morio larvae demonstrated superior structure-forming capacity.
- Increased heating temperature improved batter viscoelastic properties (G' and LVR).
- Insect batters showed lower structure formation than meat batters, even at higher temperatures.
Conclusions:
- Insect larvae have potential as food ingredients, with Z. morio being promising.
- Higher processing temperatures are needed for insect-based foods to achieve desired textures.
- Further research is needed to optimize insect-based food product development.
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