Publications
- Année de publication : 2019-04-15
Référence
J. Larouche, M.H. Deschamps, L. Saucier, Y. Lebeuf, A. Doyen, G.W. Vandenberg. 2019. Effects of killing methods on lipid oxidation, colour and microbial load of black soldier fly (Hermetia illucens) larvae. Animals, 9, 182.
Information Complémentaire
Lien vers l'article : https://www.mdpi.com/2076-2615/9/4/182
Mot(s) Clé(s)
Larves de soldat noir (Hermetia illucens) Transformation alimentaire pH Stabilité de la couleur Composition chimique Oxydation des lipides Charge microbienne Technologies thermique et non thermique Déshydratation Méthode d'abattage
Résumé
Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = −20 °C, 1 h; F40 = −40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO 2 = 120 h; N 2 = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected ( p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.
