DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0080

VLIV ÚPRAVY A SKLADOVÁNÍ NA VYBRANÉ KVALITATIVNÍ PARAMETRY LAREV POTEMNÍKA MOUČNÉHO (TENEBRIO MOLITOR)

THE INFLUENCE OF PROCESSING AND STORAGE ON THE SELECTED QUALITATIVE PARAMETERS OF THE YELLOW MEALWORM LARVAE (TENEBRIO MOLITOR)

Veronika Božena Hendrychová1, Šárka Nedomová1, Barbora Odehnalová1, Andrea Roztočilová1, Jan Slováček1, Adam Kovál1
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika


Mealworm larvae (Tenebrio molitor) show a great potential for their use in the food industry, while the quality parameters of the product are affected by the method of technological processing. Two variants of the larvae were prepared: K (blanched in water) and C (blanched in a 2% citric acid solution). The larvae were then stored for 6 months. K variant showed a higher weight and volume yield (38.81%; 172.80%) compared to the C variant (33.51%; 140.54%). Under the same processing conditions, with the C variant the higher degree of drying and higher volume density was achieved. Higher volume density then may be associated with the flatter shape of the larvae. The pH values of the C variant were on average 0.35 lower than for the K variant. The geometric parameters of the larvae in K and C variants were relatively stable during storage. In both variants, there was a statistically significant decrease in the lightness (L*) and an intensification of the red shade intensity (a*) during storage. 

Keywords: edible insects, drying, storage, geometric parameters, color

pages: 80-85, online: 2026



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