Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Mika H. Sipponen, Outi E. Mäkinen, Katariina Rommi, Raija-Liisa Heiniö, Ulla Holopainen-Mantila, Sanna Hokkanen, Terhi K. Hakala, Emilia Nordlund (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Abstract

Insects represent a sustainable but under-exploited food resource partly due to the chitin-containing exoskeleton and also the high lipid content that hamper the production of food ingredients. Here we present dry fractionation technology for upgrading house crickets (Acheta domesticus) and yellow mealworm larvae (Tenebrio molitor) by extraction with supercritical carbon dioxide followed by separation to fine and coarse fractions by air classification. The defatted insects contained 73-79% crude protein that was partially fractionated by air classification to protein-enriched fractions containing less chitin. In addition to the significant difference in the coarse mouthfeel between the fine and coarse fractions, the fine fraction of crickets was perceived saltier and more intense in flavour, and the fine fraction of mealworms having more meat-like flavour than the coarse fraction. Thus, it seems that the fractionation process has a clear impact on the texture (coarseness), but the flavour characteristics could be varied according to the insect variety. Overall, the dry fractionation technology holds promising prospects for the production of insect-based food ingredients that are modified in their chitin content and flavour intensity, does not contain identifiable anatomical parts, and thus, could better meet consumer acceptance.
Original languageEnglish
Pages (from-to)19-29
Number of pages11
JournalEuropean Food Research and Technology
Volume244
Issue number1
Early online date2017
DOIs
Publication statusPublished - 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

Tenebrio
Gryllidae
Flavors
Carbon Dioxide
Chitin
Insects
sensory properties
Carbon dioxide
Fractionation
flavor
chitin
carbon dioxide
Air
Acheta domesticus
air
fractionation
insects
Tenebrio molitor
Food
ingredients

Keywords

  • crickets
  • mealworms
  • air classification
  • protein
  • chitin
  • sensory quality

Cite this

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title = "Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification",
abstract = "Insects represent a sustainable but under-exploited food resource partly due to the chitin-containing exoskeleton and also the high lipid content that hamper the production of food ingredients. Here we present dry fractionation technology for upgrading house crickets (Acheta domesticus) and yellow mealworm larvae (Tenebrio molitor) by extraction with supercritical carbon dioxide followed by separation to fine and coarse fractions by air classification. The defatted insects contained 73-79{\%} crude protein that was partially fractionated by air classification to protein-enriched fractions containing less chitin. In addition to the significant difference in the coarse mouthfeel between the fine and coarse fractions, the fine fraction of crickets was perceived saltier and more intense in flavour, and the fine fraction of mealworms having more meat-like flavour than the coarse fraction. Thus, it seems that the fractionation process has a clear impact on the texture (coarseness), but the flavour characteristics could be varied according to the insect variety. Overall, the dry fractionation technology holds promising prospects for the production of insect-based food ingredients that are modified in their chitin content and flavour intensity, does not contain identifiable anatomical parts, and thus, could better meet consumer acceptance.",
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Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification. / Sipponen, Mika H.; Mäkinen, Outi E.; Rommi, Katariina; Heiniö, Raija-Liisa; Holopainen-Mantila, Ulla; Hokkanen, Sanna; Hakala, Terhi K.; Nordlund, Emilia (Corresponding Author).

In: European Food Research and Technology, Vol. 244, No. 1, 2018, p. 19-29.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

AU - Sipponen, Mika H.

AU - Mäkinen, Outi E.

AU - Rommi, Katariina

AU - Heiniö, Raija-Liisa

AU - Holopainen-Mantila, Ulla

AU - Hokkanen, Sanna

AU - Hakala, Terhi K.

AU - Nordlund, Emilia

PY - 2018

Y1 - 2018

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