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ENT 21306 > Lecture 3 > Flashcards

Lecture 3 Flashcards

1
Q

Give examples of insect fractions

A
  • protein
  • lipid
  • fat
  • chitin
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2
Q

When is an insect considered novel?

A

When you isolate a fraction of an insect. Whole insects and grinded whole insects are not considered novel in the Netherlands

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3
Q

What are the desired properties of processing?

A

chemical, nutritional, technological while increasing the shelf life and ensuring product safety

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4
Q

What are the unit operations of processing insects?

A

Decontamination, drying, and comminution

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5
Q

Why is it important to decontaminate insects?

A
  • insects contain about 60-70% moisture
  • they have pathogenic, non-pathogenic bacteria, spore forming bacteria + microbiota (no degutting)
  • there is a need for microbial and spore inactivation microbial load reduction of at least 7 log cfu
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6
Q

What are examples of thermal decontamination?

A
  • branching
  • pasteurization
  • sterilization
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7
Q

What are examples of non-thermal decontamination?

A
  • radiation (UV, e.beam)
  • PEF (pulsive electric field), cold plasma, HHP (high pressure)

little/no decontamination

  • freezing storage
  • lowering pH, salting, smoking
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8
Q

Why is it important to dry insects?

A

It aids in the safety aspect and less moisture makes it easier to process

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9
Q

What are the 3 phases of drying?

A
  • transfer of heat from the environment
  • phase transition of the water (water> vapor)
  • evacuation of vapor from the surface
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10
Q

Examples of convective drying?

A
  • forced air dryer

- spray dryer

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11
Q

Examples of contact drying?

A
  • freeze-dryer

- drum dryer/contact belt dryer

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12
Q

Examples of radiation drying?

A
  • microwave dryer

- infrared rotary dryer

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13
Q

Why is comminution important?

A

-grinding or milling will make smaller particles that will make the product more homogeneous

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14
Q

What are the 3 mechanisms that causes insect browning?

A
  • enzymatic oxidation
  • auto oxidation
  • iron complexation
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15
Q

Explain enzymatic browning in insects

A

Oxidation catalysed by polyphenol oxidase (PPO) enzymes. Tryosine is susceptible. Can be prevented with sodium bisulphate.

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16
Q

Explain auto oxidation

A

strong at alkaline pH and inhibited at acidic pH

17
Q

Explain iron complexation

A

phenols chelate Fe^3+ and form intermolecular crosslinking. The chelating ability increases with increasing pH as larger proportion of the hydroxyl groups resides in the dissociated form

18
Q

What are examples of things you can use to affect protein solubility?

A
  • pH (best option)

- NaCl

19
Q

What are the 3 protein fractions?

A
  • supernatant
  • pellet
  • residue
20
Q

What is the best way to get the most protein?

A

Solubalize at alkaline pH and precipitate at acidic pH

21
Q

Explain aqueous lipid extraction

A
  • low yield (40-60%)
  • enriched in non-polar lipids
  • high with omega-3 fatty acids
  • simultaneous extraction of proteins and lipids
22
Q

Explain organic-base lipid extraction

A
  • high yield
  • all lipid classes
  • high in PUFA and omega-6 fatty acids
  • preliminary to further process
23
Q

Give examples of techno-functional properties of protein

A
  • water absorption capacity
  • oil absorption capacity
  • emulsion capacity
  • emulsion stability
  • foaming capacity
  • foaming stability
  • least gelation
24
Q

What are techno-function properties of protein determined by?

A
  • type of protein
  • protein concentration
  • technology of production
25
Q

Gel formation of soluble protein is affected mostly by…

A

pH

26
Q

What step of processing helps optimize the process?

A

drying

27
Q

What step of the process has the biggest influence on the final product?

A

grinding

28
Q

What are the main challenges to preserving quality?

A

browning and fat oxidation

ENT 21306 (13 decks)

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