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Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage

Tiencheu B., Womeni H.M., Linder M., Tchouanguep Mbiapo F., Villeneuve P., Fanni J., Parmentier M.. 2013. European Journal of Lipid Science and Technology, 115 (2) : p. 186-195.

Lipid stability of Rhynchophorus phoenicis (RP) larvae extract (edible oil) was evaluated, including the usual analytical indices and analysis by Fourier transform infrared (FTIR) spectroscopy at different periods of freezing, refrigeration storage conditions and cooking methods. A study of the quality of oil obtained showed that boiling before smoking reduced the acidity of the oil. Boiling, refrigeration for 3 days or more, freezing, sun drying, and electrical drying increased the acidity of the oil. Culinary and dehydration methods significantly increased the peroxide value, especially when boiling preceded dehydration. Cool storage had protective effects on lipid oxidation of RP larvae. Smoking methods produced good quality products. (Résumé d'auteur)

Mots-clés : péroxyde; fumage; séchage; cuisson; stockage au froid; spectroscopie infrarouge; aptitude à la conservation; qualité; teneur en lipides; produit alimentaire; huile animale; larve; animal utile; rhynchophorus; cameroun; rhynchophorus phoenicis; indice de péroxyde

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Manutention transport stockage et conservation des produits d'origine animale

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