How method of killing crickets impact the sensory qualities and physiochemical properties when prepared in a broth

A sensory evaluation was conducted comparing overall liking, and the perception of saltiness, bitterness, sweetness, sourness, and umami. Significant differences were observed in the pH level, overall liking, as well as the perception of saltiness and umami. These results could be directly related to the break down of glycogen as well as from the formation of lactic acid. In part, these results are completely opposite from what consumers prefer in products from larger animals. These finding can be of importance when considering future processing methods of insect based proteins and consumer dietary needs such as low sodium foods.