关键词: 干茧缫丝蚕蛹, 品质, 评价

Abstract: Objective: To evaluate the sensory, nutritional and hygienic characteristics of commercial dry cocoon silk reeling pupa from different regions in order to provide evidence for developing and utilizing dry cocoon silk reeling pupa. Methods: The sensory quality was assessed by sensory evaluation and color measurement using a colorimeter. The nutritional and hygienic characteristics were determined by chemical methods. Results: Of 22 samples investigated, samples 2, 14, 18 and 20 had better sensory quality. Dry cocoon silk reeling pupa contained 3.95%–11.41% water, 51.18%–58.40% total protein, 28.13–42.28 g/100 g total fat, and 237.37–459.87 mg/100 g cholesterol. The contents of minerals were in the range of 270.40– 632.29, 34.44–215.92 and 115.67–151.40 mg/100 g for calcium, iron and zinc, respectively. The contents of harmful substances were in the range of 7.21–78.79, 5.08–32.04 and 21.97–127.15 mg/kg for total volatile basic nitrogen, trimethylamine and nitrite, respectively. Acid values ranged from 7.35 to 73.06 mg/g, and malondialdehyde (MDA) levels from 0.87 to 5.86 mg/kg. The contents of harmful elements were in the range of 0.004–0.108, 0.65–3.89 and 2.42–12.61 mg/kg for mercury, chromium and lead, respectively. Cadmium was at an undetectable level. Conclusion: Cocoon silk reeling pupa was rich in nutrients. However, the majority of the samples tested had the drawbacks of poor sensory quality, protein breakdown, severe lipid oxidation, nitrite levels exceeding the maximum residue limit, and hazardous element contamination. Hence, strict quality control during the processing of cocoon silk reeling pupa is needed for its use as a food ingredient.

Key words: dry cocoon silk reeling pupa, quality, evaluation