29 research outputs found
Dietary exposure of Hong Kong adults to fatty acid esters of 3-monochloropropane-1,2-diol
An Electronic Nose for Royal Delicious Apple Quality Assessment â A Tri-layer Approach
Experience and Perceptions of ISO 9000 and HACCP by Hong Kong Food and Beverage Organizations
Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)
The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36â40% protein, 41â43% fat, 2.5â3.2% carbohydrate, 2.6â3.9% ash, 11.0â14.5% dietary fiber, and 900â2300 ÎŒg/100 g total carotenoids on a dry matter basis. SautĂ©ing was the most preferred processing method resulting in grasshoppers with a notably better aroma and flavor. After 12 weeks of storage at room temperature, processed and vacuum packed, readyâtoâeat grasshoppers maintained their edible quality with an acid value of 3.2 mg KOH/g, a total plate count of log 1.8 cfu/g, and an overall acceptability of 6.7â7.2 on a 9âpoint hedonic scale. Further research is required for extending the shelf stability beyond 12 weeks and characterizing the profile of major nutrients