Table 4 Acid value (AV), peroxide value (PV), and oxidative stability of fat extracted from yellow mealworm powders. Mean values with different letter (a–c) within rows indicate significant difference between samples (Tukey’s HSD test, p < 0.05).

From: Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying

 

PEF_0kJ/kg

PEF_5kJ/kg

PEF_20kJ/kg

PEF_40kJ/kg

Acid value [mg KOH/g]

11.60 ± 0.10 a1

25.28 ± 0.23 c

13.93 ± 0.04 b

14.03 ± 0.26 b

Peroxide value [meq O2/kg]

1.31 ± 0.11 b

0.69 ± 0.30 a

0.98 ± 0.06 ab

2.29 ± 0.17 c

Oxidative stability [min]

8.50 ± 0.06 b

10.13 ± 0.06 c

8.28 ± 0.07 a

8.52 ± 0.02 b

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