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Is edible insect as a novel food digestible?

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dc.title Is edible insect as a novel food digestible? 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 Juríková, Tünde
dc.contributor.author Musilová, Zuzana
dc.contributor.author Faměra, Oldřich
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 470
dc.citation.epage 476
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1088
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088/833
dc.subject Culinary treatments en
dc.subject Digestibility en
dc.subject Enzymes en
dc.subject Mealworm en
dc.subject Nitrogenous substances en
dc.description.abstract This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homogenized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in-vitro, ranged from 81% for roasted specimens to 91.5% for culinary unprocessed insect. Similarly, the digestibility of nitrogenous substances of homogenized insect samples using this combination of enzymes ranged from 24.2% for roasted specimens to 80.2% for culinary unprocessed samples. The work showed the dependence of the digestibility of the mealworm larvae on the culinary treatment - the increasing heat load of the sample reduced the digestibility. Furthermore, it proved the effect of the digestive enzyme on the digestibility of the insect sample. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008806
utb.identifier.obdid 43880525
utb.identifier.scopus 2-s2.0-85067294480
utb.source j-scopus
dc.date.accessioned 2019-08-13T10:17:22Z
dc.date.available 2019-08-13T10:17:22Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
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; Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Institute for teacher training, Nitra, 949 74, Slovakia; 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