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Jakostní parametry larev potemníka moučného při různých režimech technologické úpravy
 Hendrychová, Veronika Božena
This thesis deals with the influence of processing regime on the quality parameters of the mealworm larvae. Firmness, color, and sensory attributes were measured in mealworm larvae killed by boiling or shock freezing, blanched for 1, 3, or 5 min, and dried at temperatures ranging from 110 ℃ to 140 ℃ for 20, 30, or 60 min. The larvae were seasoned by boiling in a seasoning mixture solution or by sprinkling with a seasoning mixture. It was found that larvae killed by shock freezing exhibited a lighter shade and obtained higher score during sensory analysis than those killed by boiling. The firmness of the larvae ranged from 0.12 N to 3.63 N (average 1.22 N) depending on the selected processing regime. Blanching time did not affect the firmness or color of the larvae. Color was mainly affected by temperature and drying time. The drying temperature of 140 ℃ was not suitable for the treatment of tomato-basil flavored larvae and the sensory quality of the larvae treated in this way decreased significantly. Drying temperature of 140 ℃ did not have a negative effect on the sensory quality of parmesan flavored larvae.
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8 Hendrychová, Veronika
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