Effects of different blanching treatments on colour and microbiological profile of Tenebrio molitor and Zophobas morio larvae

This study aims to evaluate the effects of two blanching treatments (60 °C for 5 min and 90 1 min) different solutions’ pH (unmodified standardized at 2, 4, 6 8) on qualitative parameters such as enzymatic browning microbiological edible insect species, Tenebrio molitor Zophobas morio. Moreover, fresh larvae (unblanched) were compared with that subjected heat treatments. Results showed use solution can slow down even block browning. In both species decreased after also acidification 2 a positive action, due inactivation enzymes responsible effect. addition, influenced parameters; in fact, they able reduce total bacterial load larvae, increasing safety hygienic quality larvae. The results present research could be useful setting up new products containing insects.