Kim Min-Seok, Ye Sang-Jin, Roh Ji-Hwan, Choi Hyun-Wook, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung-Hee University, Yong-in 17104, Republic of Korea.
Department of Food and Nutrition, Jeonju University, Jeonju 55069, Republic of Korea.
Foods. 2025 Apr 30;14(9):1593. doi: 10.3390/foods14091593.
Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying temperatures, product forms, and packaging conditions. By using the correlation analysis, novel quality indices that may complement or replace traditional lipid-oxidation markers in edible-insect products were identified. Peroxide value (POV) and acid value (AV), which are factors of lipid oxidation, significantly increased under high-temperature conditions. Dependency of temperature (D) analysis revealed that POV had a higher D than AV, and glass bottles exhibited higher D than polyethylene (PE) pouches. In the four-way analysis of variance (ANOVA) analysis, the Fisher's F-statistic (F-value) for single effects of individual storage conditions was notably higher than the interaction effects. During storage, the moisture content increased and the pH decreased, while the color remained relatively stable. The results of the correlation analysis indicated that there was a significant correlation between moisture content and pH with lipid oxidation indices such as POV and AV. This suggests that these two factors could be used as complementary factors in quality assessments. In conclusion, this research provides foundational data that can be used to develop improved storage standards and quality assurance protocols for Hong-Jam and similar edible insect foods. These advancements will contribute to extending shelf life, enhancing consumer safety, and promoting the broader acceptance of edible insects in the food industry. Through a comprehensive understanding of the stability factors, this study supports the development of reliable quality management practices that align with the increasing consumer demand for sustainable and functional food options.
洪酱是一种功能性食品，由五龄期第七至八天的冻干蚕制成，在干燥前需蒸煮2小时。本研究评估了洪酱在不同温度、产品形式和包装条件下的储存稳定性。通过相关性分析，确定了可补充或替代食用昆虫产品中传统脂质氧化标志物的新型质量指标。作为脂质氧化因素的过氧化值（POV）和酸值（AV）在高温条件下显著增加。温度依赖性（D）分析表明，POV的D值高于AV，玻璃瓶的D值高于聚乙烯（PE）袋。在四因素方差分析（ANOVA）中，各个储存条件单一效应的费舍尔F统计量（F值）明显高于交互效应。储存期间，水分含量增加，pH值降低，而颜色保持相对稳定。相关性分析结果表明，水分含量和pH值与POV和AV等脂质氧化指标之间存在显著相关性。这表明这两个因素可作为质量评估中的补充因素。总之，本研究提供了基础数据，可用于制定改进的洪酱及类似食用昆虫食品的储存标准和质量保证协议。这些进展将有助于延长保质期、提高消费者安全性，并促进食品工业中食用昆虫的更广泛接受。通过全面了解稳定性因素，本研究支持制定与消费者对可持续和功能性食品选择日益增长的需求相一致的可靠质量管理实践。
