文章基本信息

标题：Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)
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作者：Geoffrey Ssepuuya ; Ivan Muzira Mukisa ; Dorothy Nakimbugwe 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2017
卷号：5
期号：1
页码：103-112
DOI：10.1002/fsn3.369
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36–40% protein, 41–43% fat, 2.5–3.2% carbohydrate, 2.6–3.9% ash, 11.0–14.5% dietary fiber, and 900–2300 μg/100 g total carotenoids on a dry matter basis. Sautéing was the most preferred processing method resulting in grasshoppers with a notably better aroma and flavor. After 12 weeks of storage at room temperature, processed and vacuum packed, ready‐to‐eat grasshoppers maintained their edible quality with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and an overall acceptability of 6.7–7.2 on a 9‐point hedonic scale. Further research is required for extending the shelf stability beyond 12 weeks and characterizing the profile of major nutrients.
关键词：Acceptability;edible insects;nutritional value;processing;Ruspolia nitidula;shelf stability