Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal
Issued Date
2025-06-01
Resource Type
eISSN
26668335
Scopus ID
2-s2.0-85213252668
Journal Title
Future Foods
Volume
11
Rights Holder(s)
SCOPUS
Bibliographic Citation
Future Foods Vol.11 (2025)
Suggested Citation
Dhakal M., Kemsawasd V., Whanmek K., Chathiran W., Intawong S., Srichamnong W., Suttisansanee U., Kittibunchakul S. Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal. Future Foods Vol.11 (2025). doi:10.1016/j.fufo.2024.100505 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/102844
Title
Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal
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Abstract
This study developed novel fermented seasoning products from house cricket meal using an accelerated process that integrated enzymatic digestion with bacterial fermentation. Two non-pathogenic food-derived bacteria, Staphylococcus piscifermentans TISTR 824 and Halobacillus sp. TISTR 1860, chosen for their ability to grow in Alcalase®-pretreated cricket broth and exhibit proteolytic activity at high salt concentrations (15 % NaCl), were employed as starter cultures for a 12-week fermentation process. The resulting fermented cricket sauce (FCS) products showed values for degree of hydrolysis (∼54.8–56.6 %), pH (∼5.7–6.2), absorbance at 420 nm (∼2.8–4.2) and water activity (∼0.74–0.75) that were similar to Thai fish sauces. The FCS products had unique volatile profiles compared to a commercial Thai fish sauce sample (CFSS) and exhibited improved antioxidant potential compared to the raw material as a competitive alternative to fish sauces. A selected FCS product with the highest antioxidant activities showed better anti-obesity and anti-diabetic effects than the CFSS and was classified as a "light in sodium" product. Given its NaCl content, this product should be stable over extended periods without refrigeration. Our results support the use of fermentation to process edible cricket products, thereby enhancing the value of cricket meal and potentially boosting the acceptance and consumption of insect-based foods.