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首页> 美国卫生研究院文献>Foods >Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa
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Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

机译：传统加工技术对东非四种食品和饲料食用昆虫的营养和微生物质量的影响

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摘要

Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult and , the prepupae of and 5th instar larvae of . Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered , and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and . Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.
机译：食用昆虫由于其丰富的营养成分而被越来越多地视为食品和饲料成分。非洲可食昆虫养殖已经开始普及，但是出于质量和安全考虑，需要简单，可行的危害控制机制。我们研究了传统加工技术（沸腾，烘烤，太阳能干燥，烤箱干燥，沸腾+烤箱干燥，沸腾+太阳能干燥，烘烤+烤箱干燥，烘烤+太阳能干燥）对附近成分的影响。中华绒螯蟹的成虫，幼虫和5龄幼虫的微生物品质。煮沸，烘烤和干燥依次减少了干物质粗脂肪0.8-51％：烘烤>煮沸>烤箱干燥>太阳能干燥，而蛋白质含量按相同顺序增加了1.2-22％。煮沸和烘烤减少了需氧中温细菌的数量，降低并消除了酵母和霉菌，Lac +肠细菌，仅通过烘箱干燥就可以降低细菌种群以及酵母和霉菌，而仅通过太阳能干燥对这些参数没有影响。烘干或烘烤产品的烘箱干燥增加了好氧嗜温菌的数量，但该产品对Lac +肠杆菌和大肠杆菌仍呈阴性。传统加工提高了微生物安全性，但改变了营养价值。存在特定于物种和特定处理方式的模式。

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