TABLE 2.

Intrinsic properties during storage of processed tropical house crickets^a

Product	Storage time (mo)	Intrinsic property
		pH	aw	Moisture content (%)
Heat-treated cricketsb	0	6.84 ± 0.05 A	0.98 ± 0.00 A	73.8 ± 0.4 A
Frozen crickets	0	6.85 ± 0.06 aA	0.98 ± 0.00 aA	73.6 ± 0.6 aA
	3	6.95 ± 0.04 a	0.97 ± 0.01 a	74.3 ± 1.0 a
	6	6.89 ± 0.01 a	0.98 ± 0.00 a	75.6 ± 2.0 a
Oven-dried crickets	0	ND	0.35 ± 0.08 aB	5.1 ± 1.0 aB
	3	ND	0.36 ± 0.01 a	4.4 ± 0.4 a
	6	ND	0.36 ± 0.01 a	6.0 ± 0.3 a
Smoked and dried crickets	0	ND	0.24 ± 0.03 aB	2.2 ± 0.1 abB
	3	ND	0.30 ± 0.03 ab	1.9 ± 0.2 a
	6	ND	0.34 ± 0.02 b	5.0 ± 0.9 b

^aData are the mean ± standard deviation values of three replicates. Means per product with the same lowercase letter within the same column do not differ significantly (P > 0.05). Means from different products with the same uppercase letter within the same column do not differ significantly (P > 0.05). ND, not determined.

^bThe heat treatment consisted of bringing the crickets to a boil in a kettle with water.