2023
DOI: 10.3390/insects14040368
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The Interaction of Slaughtering, Drying, and Defatting Methods Differently Affects Oxidative Quality of the Fat from Black Soldier Fly (Hermetia illucens) Larvae

Abstract: The interrelation effect of slaughtering, drying, and defatting methods of BSFL on the oxidative quality of the derived fat was studied. Blanching and freezing were compared as slaughtering methods, followed by oven or freeze-drying for drying and mechanical pressing or SFE for defatting. The oxidative state and stability of the extracted fat and defatted meals were monitored immediately after their production, using peroxide value (PV) and Rancimat test, and over 24 weeks of storage. Slaughtering and drying m… Show more

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Cited by 10 publications
(10 citation statements)
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“…Concerning the impact of the FFA content and acidity of the fats on the other quality parameters, it should be noted that, in general, higher FFA contents used to be related to poor oxidative stability, since these species are more prone to oxidation than esterified fatty acids. In this sense, we recently performed a detailed study about the oxidative quality of the same fat samples obtained in the present study as affected by slaughtering, drying and defatting methods ( Hurtado-Ribeira et al, 2023 ). We effectively demonstrated a significant negative correlation between the oxidative stability measured by the accelerated Rancimat method and the acidity of the samples.…”
Section: Resultsmentioning
confidence: 98%
See 4 more Smart Citations
“…Concerning the impact of the FFA content and acidity of the fats on the other quality parameters, it should be noted that, in general, higher FFA contents used to be related to poor oxidative stability, since these species are more prone to oxidation than esterified fatty acids. In this sense, we recently performed a detailed study about the oxidative quality of the same fat samples obtained in the present study as affected by slaughtering, drying and defatting methods ( Hurtado-Ribeira et al, 2023 ). We effectively demonstrated a significant negative correlation between the oxidative stability measured by the accelerated Rancimat method and the acidity of the samples.…”
Section: Resultsmentioning
confidence: 98%
“…However, such relation was non-linear, suggesting that the acidity of the samples would only partially explain the differences in oxidative stability between samples. In fact, when the oxidative stability of the fat samples was measured under normal conditions of storage, the acidity of the samples did not determine the stability of the samples ( Hurtado-Ribeira et al, 2023 ). Indeed, the samples obtained through freeze-drying, which had the highest acidity ( Fig.…”
Section: Resultsmentioning
confidence: 99%
See 3 more Smart Citations