Evaluation of the interrelated effects of slaughtering, drying, and defatting methods on the composition and properties of black soldier fly (Hermetia illucens) larvae fat

被引:2
|
作者
Hurtado-Ribeira, Raul [1 ,2 ]
Villanueva-Bermejo, David [1 ,2 ]
Garcia-Risco, Monica R. [1 ,2 ]
Hernandez, M. Dolores [3 ]
Sanchez-Muros, Maria Jose [4 ]
Fornari, Tiziana [1 ,2 ]
Vazquez, Luis [1 ,2 ]
Martin, Diana [1 ,2 ]
机构
[1] CSIC UAM, Inst Invest Ciencias La Alimentac CIAL, Dept Prod & Caracterizac Nuevos Alimentos, Madrid 28049, Spain
[2] Univ Autonoma Madrid, Fac Ciencias, Secc Dept Ciencias La Alimentac, Madrid 28049, Spain
[3] Puerto San Pedro Pinatar, Estn Acuicultura Marina, Inst Murciano Invest & Desarrollo Agr & Alimentari, Murcia 30740, Spain
[4] Univ Almeria, Dept Appl Biol, CEI3, Almeria 04120, Spain
来源
关键词
Edible insects; Killing; Drying; Fat extraction; Lipids; Lipolysis; OIL; EXTRACTION; PREPUPAE; FEED;
D O I
10.1016/j.crfs.2023.100633
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The interrelated effect of different slaughtering, drying and defatting methods of black soldier fly larvae (BSFL) on the lipid composition and properties of the fat was studied. Blanching and freezing were compared as slaughtering methods, oven or freeze-drying as drying methods, and mechanical pressing or supercritical fluid extraction (SFE) as defatting methods.The different modes of slaughtering, drying, and defatting, along with both binary and ternary interactions caused significant effects on processes yields, lipid composition, moisture content and thermal properties. Thus, considering the defatting degree and the yield in total valued products (defatted meal plus fat), the combination of blanching, freeze-drying plus mechanical pressing was the worst option (51.2% and 87.5%, respectively). In contrast, the other combinations demonstrated better and comparable efficiency, although SFE is preferable for defatting (83.2% and 96.9%, respectively). The content of major fatty acids (lauric, palmitic and myristic acids) was significantly affected by the BSFL treatments, although with unsignificant impact on the total saturated fatty acids content. To preserve the integrity of the fat, the combination of blanching and oven-drying was preferred, as non-thermal methods of slaughtering and drying caused intense lipolysis, releasing free fatty acids (FFA) in the range of 18.6-23.5%. To achieve the lowest moisture content in the fats (<= 0.1%), oven-drying with mechanical pressing were desired, regardless of the slaughtering method; while values > 1% were reached for freezing, freeze-drying and SFE. Both differences in FFA and moisture contents caused different thermal behaviors in the samples. Specially, the melting temperature was lower for samples with higher FFA and moisture contents, with a notable difference when freezing, freeze-drying and SFE were combined (14.5 C-degrees vs 30.6 C-degrees, as the mean value for the rest of samples). The different modes of processing did not affect the minor lipid compounds.Therefore, the modes employed for slaughtering, drying, and defatting of BSFL determine, either individually or in combination, the process yields, composition, and properties of the fat.
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页数:13
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