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Unusual aspects of the fat content of mealworm larvae as a novel food

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dc.title Unusual aspects of the fat content of mealworm larvae as a novel food en
dc.contributor.author Adámek, Martin
dc.contributor.author Mlček, Jiří
dc.contributor.author Adámková, Anna
dc.contributor.author Borkovcová, Marie
dc.contributor.author Bednářová, Martina
dc.contributor.author Musilová, Zuzana
dc.contributor.author Skácel, Josef
dc.contributor.author Sochor, Jiří
dc.contributor.author Faměra, Oldřich
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 157
dc.citation.epage 162
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1089
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1089
dc.subject Breeder en
dc.subject Electronic nose en
dc.subject Fat en
dc.subject Mealworm en
dc.description.abstract The work focuses on some aspects of content and properties of the fat in mealworm as a novel food. The total fat content of this species is a markedly variable nutritional value that is significantly dependent on the breeding conditions. In this work, the fat content of a mealworm from various Czech suppliers ranged from 202 g.kg -1 to 282 g.kg -1 dry matter, determined using the Soxhlet extraction method. The total average value from all suppliers was 235.8 ±40.8 g.kg -1 . This is a range that can be expected by the customer when buying mealworm larvae from a random Czech supplier. Furthermore, the work graphically compares the values of the total fat content with other comparable commodities of animal origin, e.g. chicken or fish. Finally, the aim was to obtain initial information about the comparison of the sensory properties of the mealworm fat with other fats of animal origin using a simple electronic nose. There was a difference between the fat obtained from insect larvae and the conventional unprocessed fats. This work brings a wider view of fat as a taste carrier in a new food - a mealworm. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008627
utb.identifier.scopus 2-s2.0-85063980817
utb.source j-scopus
dc.date.accessioned 2019-07-08T11:59:59Z
dc.date.available 2019-07-08T11:59:59Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Borkovcová, Marie
utb.contributor.internalauthor Musilová, Zuzana
utb.scopus.affiliation Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, Brno, 616 00, Czech Republic; Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, Zlin, 760 01, Czech Republic; Mendel University in Brno, Department of Information Technology, Zemědělská 1, Brno, 613 00, Czech Republic; Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, Lednice, 69144, Czech Republic; Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Food Science, Kamýcká 129, Praha 6 - Suchdol, 165 21, Czech Republic
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Attribution 3.0 International Except where otherwise noted, this item's license is described as Attribution 3.0 International