The Analysis of Physical Properties and Textural of Fried Cricket Products for the Developing Automatic Frying Quality Control Systems

Abstract

This study aimed to investigate the physical and texture properties of crispy fried house cricket (Acheta domesticus) obtained from different sources, in order to provide fundamental data for designing an automatic frying control system to achieve consistent product quality. The samples were divided into three groups: Group A (general commercial products), Group B (top-selling online products), and Group C (products certified by the Food and Drug Administration). The results revealed significant physical differences among the three groups. Group A had an average size of 6.02 x 29.03 mm and an average weight of 0.2 g, Group B had 5.78 x 22.16 mm and 0.4 g, and Group C had 5.75 x 19.33 mm and 0.1 g. These results indicated that size is not the main factor determining product quality, which is more influenced by frying methods and oil absorption. The color values (L*) ranged from 28.9–30.7, with Groups A and C exhibiting lighter colors, while Group B was slightly darker. Group C had the highest Red - Green (a*) value (5.7), indicating a uniform reddish-brown color suitable for frying. Texture analysis showed that Group B had the highest hardness (230.980 N) and cohesiveness (0.482), indicating a firm and dense texture, whereas Group C had the lowest gumminess and chewiness (19.275 and 0.737), reflecting a light and crispy texture. In conclusion, Group A represented general products emphasizing value, Group B distinguished by its firmness and dense crispness preferred by consumers, and Group C shows uniform color and texture, making it suitable for industrial production and the development of automatic frying control systems in the future.