PDF(Pubmed)
Abstract：
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
摘要：
尽管可食用的犀牛甲虫（Oryctessp。)幼虫在世界许多国家普遍消费，它们使用不同的方法制备，如煮沸，烘烤,敬酒,油炸，其对营养价值和微生物安全性的影响鲜为人知。在这里，我们研究了这些方法对Oryctessp的营养价值和微生物安全性的影响。幼虫.我们的假设是，使用这四种方法烹饪g对其营养成分，微生物负荷和多样性没有影响。分析了g的近似成分，使用标准化学程序的脂肪和氨基酸谱;以及使用标准培养程序的微生物安全性。油炸降低蛋白质和碳水化合物含量，但脂肪含量升高.沸腾降低了灰分含量，但增加了纤维和碳水化合物的成分。烘烤和烘烤增加了蛋白质和灰分含量，分别。在幼虫中检测到40种脂肪酸，其中只有5个水平没有受到烹饪方法的显著影响，而其他人的水平受到不同烹饪方法的不同影响。氨基酸谱和水平在不同的治疗中基本相当，但是所有煮熟的g中的赖氨酸和精氨酸都高于原始形式。所有的烹饪方法都消除了肠杆菌科细菌，志贺氏菌sp.和弯曲杆菌sp.从grubs。除了沸腾,所有方法都将总可行计数降低到安全水平。沙门氏菌sp.仅通过烘烤和烘烤消除；煮沸促进酵母和霉菌的生长。金黄色葡萄球菌的水平超过了所有烹饪方法的安全限制。这些发现为准备所需的营养和安全结果提供了有关方法类型的指导。
