Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor)
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- 作者：D. Vandeweyera ; b ; 1 ; S. Lenaertsa ; b ; 1 ; A. Callensc ; L. Van Campenhouta ; b ; leen.vancampenhout@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mealworm larvae ; Blanching ; Chilling ; Microwave drying ; Microbial counts
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：311-314
- 全文大小：220 K
文摘
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Conservation technologies are needed when processing mealworm larvae into foods.
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Blanching for 10, 20 or 40 s can result in sufficient microbial reduction.
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Chilling is a valuable conservation strategy for blanched mealworm larvae.
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Mealworm larvae can be industrially microwave dried to water activities below 0.60.
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Bacterial spores were more resistant to the treatments applied than vegetative cells.