Evaluation of safety and quality standards of the local cricket farms and amplification the quality of the cricket with lactic acid bacteria (pediococcus acidilactici) fermentation | |
| Author | Patchanee Pattharanukul |
| Call Number | AIT Thesis no.FB-21-05 |
| Subject(s) | Lactic acid bacteria Food--Microbiology Farm management |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-21-05 |
| Abstract | Local cricket farm located in Nonthaburi province was observed following GAP (TAS8202(G): 2017). It was found that Farm management, Animal health and Recording categories had lower score than 50%. The microbial load such as Lactic bacteria and total aerobic count in the local cricket were 6.21 ±0.56 Log CFU/ml. and 6.28 ±0.90 Log CFU/ml, respectively. It was subjected to Thai regulation's microbiological restrictions. Fermentation by Lactic acid bacteria (LAB) was used to improve the nutritional in crickets due to proteolysis. The fermented crickets had higher in protein content which calculated from total nitrogen amount compared to the raw crickets. Protein content increased from to 78.52%±0.93%, ash content raised to 11.68%±0.65% but fat content decreased from 23.22%±0.40% to 12.81%±0.26% and there were no significant different in moisture contents. Moreover, the value of free amino acid and antioxidant scavenger activity increased. The fermented cricket pastes had free amino acid 182.54±36.49 mg/ml, antioxidant activity 94.52%±0.05% and % DH 52.53%±10.56%. Proteolysis broke the peptide bonds in the protein structure, result in the increasing of degree of hydrolysis (%DH) number. It was found that the fermented cricket powder enrichment in food products can increase the nutritional value. 10% enriched of freeze-dried fermented cricket powder in Riceberry rice cracker product was found 21.85%±1.53% of protein content, 17.76%±0.67% of fat content and 3.09%±0.19% of ash content in dry basis. Moreover, the consumers prefer 10% enriched freeze-dried fermented cricket powder products as same as control which no insect powder enhanced. |
| Year | 2021 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-21-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar;Loc Thai Nguyen (Co-Chairperson); |
| Examination Committee(s) | Salin, Krishna R.; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2021 |