Fatty acid composition and shelf life of cricket flour
Kontio, Ville (2017)
Kontio, Ville
Tampereen ammattikorkeakoulu
2017
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201705036149
https://urn.fi/URN:NBN:fi:amk-201705036149
Tiivistelmä
This thesis was made for Finsect Oy to determine the fatty acid composition of their cricket flour product. In addition common packaging methods, use of food additives, and fat extraction were researched to find a prominent way of extending the current shelf life.
In theoretical part of this thesis the nutritional content of crickets and the main causes of spoilage were researched to choose the correct procedures for determination of fatty acid composition. The shelf life prolongation methods were researched by investigating the packaging methods, commonly used preservatives and antioxidants in foods, and industrial fat extraction procedures that are used by food stuff industry currently.
In the practical part the fat extracted from cricket flour was tested using a gas chromatograph. From the results of the analysis could be acquired the fatty acid composition of cricket fat, early changes in fatty acid composition, and an approximate of fatty acid decrease rate. Although, the shelf life could not be determined in this work some useful information for future tests was uncovered.
In theoretical part of this thesis the nutritional content of crickets and the main causes of spoilage were researched to choose the correct procedures for determination of fatty acid composition. The shelf life prolongation methods were researched by investigating the packaging methods, commonly used preservatives and antioxidants in foods, and industrial fat extraction procedures that are used by food stuff industry currently.
In the practical part the fat extracted from cricket flour was tested using a gas chromatograph. From the results of the analysis could be acquired the fatty acid composition of cricket fat, early changes in fatty acid composition, and an approximate of fatty acid decrease rate. Although, the shelf life could not be determined in this work some useful information for future tests was uncovered.