178: Evaluation and Prediction of Storage Stability of Hong-Jam, a Freeze-Dried Silkworm, Based on Product Form and Packaging

Introduction

Hong-Jam is a functional food made from protein-rich silkworms processed through steaming and freeze-drying to preserve their nutritional integrity. Although there is growing interest in edible insects as sustainable food, research on storage conditions and packaging remains limited. This study examined the effects of temperature, packaging, and product form on Hong-Jam's storage stability, focusing on lipid oxidation factors.

Methods

Hong-Jam samples, produced in June 2023, were prepared in raw and powder forms and packaged in PE pouches and glass bottles, wrapped in aluminum foil to prevent light exposure. They were stored at 5, 25, 35, and 45℃ in controlled chambers. Quality factors, such as moisture content, pH, color, AV, and POV, were monitored every 4 week for 16 weeks. The effects of temperature, packaging, and product form on quality changes were analyzed using reaction models and the Arrhenius equation. Shelf-life was predicted based on AV and POV thresholds. Also, statistical analyses, including ANOVA, Pearson, PCA and PLSR, were conducted to identify the relationships among quality factors.

Results

Elevated temperatures significantly accelerated lipid oxidation, highlighting the importance of maintaining low temperatures to prevent quality deterioration. Packaging materials also played a critical role, with PE pouches generally providing better protection against oxidative and hydrolytic processes compared to glass bottles, especially in powdered forms. The expiration date was predicted based on the experimental guidelines provided by Ministry of Food and Drug Safety. It appeared that Hong-Jam packaged in PE with raw form revealed the 1,678 and 671 days at 5 and 25°C, respectively. In Pearson correlation and PCA results, moisture content and pH appeared to be a potential quality factors, though insufficient to replace traditional lipid oxidation factors. When PLSR analysis was performed, AV prediction model showed higher reliability and lower variance in performance metrics than POV model. By combining traditional lipid oxidation factors with supplementary factors, this research provided a more comprehensive approach to quality assessment for edible insect products.

Significance

This research provided a fundamental information for improving storage standards and quality assurance protocols, supporting the broader acceptance and commercialization of edible insect products as sustainable functional foods.

Authors: Min-Seok Kim, Moo-Yeol Baik