Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts

Abstract

Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.

The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage

“…The results also showed that the proportion of UFAs was 65.79%, mainly consisting of oleic acid (22.75%) and linoleic acid (41.75%), the proportion of saturated fatty acids (SFAs) was 34.21%. Compared with the previously reported results on the analysis of fatty acids in Gryllus bimaculatus [26,27], the composition and content of main fatty acids were consistent, except for a trace of arachidic acid (C20:0) and arachidonic acid (C20:1), which were not detected in the present study.…”