Abstract
Silkworms have been developed for food and medicinal purposes, and several silkworm products are commercially available. However, there has been no research on their shelf stability. This study investigated the shelf stability of freeze-dried silkworms during storage at various temperature and humidity conditions, using three lipid oxidation indicators: peroxide, acid, and TBA value. The higher the temperature and relative humidity are, the more significant the three lipid oxidation indicators increase. Among these indicators, the TBA and peroxide values show the highest temperature dependence and humidity dependence, respectively. This study could contribute to the standardization of the shelf life of products made from freeze-dried silkworms.
| Translated title of the contribution | Effects of Storage Conditions on Shelf Stability of Freeze-dried Silkworm |
|---|---|
| Original language | Korean |
| Pages (from-to) | 381-387 |
| Number of pages | 7 |
| Journal | Food Engineering Progress |
| Volume | 27 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Nov 2023 |
Bibliographical note
Publisher Copyright:© 2023 Korean Society for Food Engineering. All rights reserved.
Keywords
- Silkworm
- fatty acid oxidation indicators
- shelf life
- storage condition
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