This study provides a framework of the factors predicting intention eating an insect-based product. As part study, seminar was carried out to explore how provision information about ecological, health, and gastronomic aspects entomophagy would modify consumer beliefs regarding insects as food. Before after informative seminar, two questionnaires sociodemographic attributes consumption food were given. Participants then asked carry sensory evaluation identical bread samples, but one claimed...

Tenebrio molitor (mealworm) larvae represent one of the most interesting edible insects and could be reared on alternative feeds, such as former foodstuff products (FFPs). In present work, five different FFPs (brewery spent grains, bread cookie leftovers, mixes brewer's grain or with cookies) were employed feeding substrates. Larvae's growth performances, chemical composition, microbial loads, antioxidant status determined. Chemical compositions substrates affected all tested parameters....

In the last decade, great attention was placed on insects to increase feed-food production without negatively affecting environment. this research study we compare three different insect species (Alphitobius diaperinus, Tenebrio molitor, and Zophobas morio - lesser mealworm, superworm), fed same substrate, chemical composition, fatty acid (FA) profile, antioxidant content, microbiological loads. Superworm larvae show higher dry matter (38.06%) ether extract (17.65%) contents followed by...

This study aims to evaluate the effects of two blanching treatments (60 °C for 5 min and 90 1 min) different solutions' pH (unmodified standardized at 2, 4, 6 8) on qualitative parameters such as enzymatic browning microbiological edible insect species, Tenebrio molitor Zophobas morio. Moreover, fresh larvae (unblanched) were compared with that subjected heat treatments. Results showed use solution can slow down even block browning. In both species decreased after also acidification 2 a...

The aim of the research study was to evaluate effects a common culinary spice such as garlic powder and salt addition on quality microbial shelf life rabbit meat burgers. Rabbit burgers were evaluated for pH, colour parameters, water holding capacity loads during storage time seven days at 4 °C. Four different formulations (n = 180 in total) tested control samples (only meat, C), with (at 0.25%, G), 1.00%, S) both (0.25% respectively, GS). As results, it highlighted that significant affected...

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms rich in several macro and micro nutritional elements can be practically reared on side stream substrates. In this study, effects seven different cooking techniques were tested value mealworms focusing attention protein digestibility, fatty acid (FA) profile, oxidative status. Uncooked (UC) used as control compared to two combinations temperature/time oven (70°C 30 min,...

Safety and quality of edible insects are among the primary aspects which heavily affect insect acceptance by consumers. In this study, effects different blanching treatments on microbiological profile, pH colour mealworm larvae were evaluated. The effect 10 combinations temperature (50, 60, 70, 80 90 °C) time (2.5 5 min) compared to fresh oven cooked (10 min at 150 °C). Moreover, 24 h starvation profile was Total viable aerobic count, Enterobacteriaceae, staphylococci, yeasts moulds, lactic...

<p>The aim of this study was to evaluate the effects turmeric powder and ascorbic acid on lipid oxidation antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu 3.5% AA 0.1% acid) stored at 4°C for 0 7 d cooked. (thiobarbituric reactive substances [TBARS]) (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] ferric reducing ability [FRAP]) evaluated. A...

<p>The aim of the study was to evaluate some meat physical quality and muscle fibre properties rabbit when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), slaughter seasons (SS: spring, summer) in an organic production system. The effect storage time (ST) at frozen state (2 mo –20°C) <em>Longissimus lumborum</em> (LL) also evaluated. Animals were slaughtered they...

The aim of this study was to evaluate the effect dietary Zingiber officinale Roscoe (ginger) powder on rabbit productive performances, meat quality and shelf-life raw cooked meat. Ninety hybrid rabbits 60 days old were fed three different diets: basal diet (control, C), supplemented by 4 g ginger 100 feed (G4) 8 (G8) (3.6 7.2 g/100 dry matter for G4 G8, respectively). Live weight, average daily gain intake recorded. Ten each group slaughtered at 90 age assessed during seven storage °C....

To investigate the effects of genotype and rearing system on innate immunity oxidative status, 40 weaned commercial hybrid (H) rabbits a local population (LP) were assigned to two systems: cage (17 rabbits/m2) pen (1x2 m, 10 rabbits/m2). Rearing H in resulted higher lysozyme concentration (P<.05), an increased bactericidal activity (P<0.05) lower complement haemolytic with respect those reared cage. Opposite results obtained for LP rabbits. In addition, was more susceptibility inflammation...