Mancini Simone, Mattioli Simona, Paolucci Simone, Fratini Filippo, Dal Bosco Alessandro, Tuccinardi Tiziano, Paci Gisella
Department of Veterinary Sciences, University of Pisa, Pisa, Italy.
Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
Front Vet Sci. 2021 Jun 4;8:675572. doi: 10.3389/fvets.2021.675572. eCollection 2021.
(mealworm) larvae are one of the most promising insects for feed-food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.
黄粉虫幼虫是用于饲料 - 食品用途最具前景的昆虫之一。黄粉虫富含多种常量和微量营养元素，并且实际上可以利用副流底物进行饲养。在本研究中，测试了七种不同烹饪技术对黄粉虫营养价值的影响，重点关注蛋白质消化率、脂肪酸（FA）谱和氧化状态。未烹饪的幼虫（UC）用作对照，并与烤箱烹饪中的两种温度/时间组合（70°C 30分钟，OC70 - 30；150°C 10分钟，OC150 - 10）、两种油炸方法（在向日葵油中进行深度油炸，DF，或煎炒，PF）、微波（MW）、水煮（在真空塑料袋中，BO）和蒸（ST）进行比较。然后测试了近似成分、消化率（胃和十二指肠）、FA谱和氧化状态（生育酚和生育三烯酚、羰基和脂质氧化）。烹饪技术影响了所有测试参数。正如预期的那样，烹饪对近似成分的影响与所应用的方法有关（烤箱烹饪和油炸后干物质增加；油炸后脂质增加）。消化率显示OC70 - 30方法的值最高，其次是UC和ST。深度油炸显示出最差的消化率百分比。FA谱受到烹饪技术的深刻影响，饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）总体下降。ST幼虫的FA谱变化最大，亚油酸百分比增加，同时SFA和MUFA含量降低。此外，在向日葵油中深度油炸幼虫增加了多不饱和脂肪酸（PUFA）的相对丰度。生育酚值在DF和MW组中高于PF组（约高6倍）和所有其他组（约高7倍）。羰基随着烤箱烹饪（OC150 - 10和OC70 - 30）而增加，而油炸时的值较低，与ST和UC相似。脂质氧化在OC150 - 10中也最高，但与油炸方法（DF和PF）相似。根据所得结果，可以得出结论，黄粉虫幼虫肯定符合人类营养需求，但必须谨慎选择烹饪方法以保持高营养价值。
