Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Insects as food: a pilot study for industrial production
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-7249-2628
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0003-2450-066X
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
Show others and affiliations
2019 (English)In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper, Published paper (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Place, publisher, year, edition, pages
Ghent, 2019. p. -161
Series
Book of Abstracts, ISSN 1382-6077
Keywords [en]
Inects, Tenebrio Molitor, factorial design, sensory
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-19852DOI: 10390/978-90-8686-339-6ISBN: 978-90-8686-339-6 (print)OAI: oai:DiVA.org:hkr-19852DiVA, id: diva2:1345647
Conference
EAAP 70th Annual Meeting of the European Federation of Animal Science
Projects
Insects as a Culinary Delicacy
Funder
Knowledge Foundation, 20170141*Available from: 2019-08-26 Created: 2019-08-26 Last updated: 2019-08-27Bibliographically approved

Open Access in DiVA

fulltext(589 kB)6 downloads
File information
File name FULLTEXT01.pdfFile size 589 kBChecksum SHA-512
f644d484b38a15422c05abab1f2cfe3b272c9430ab1811d2e03cef8c768c218991aced88c808e74b74afab2af903c760e451df5749139a0df8bfaf37b03839b4
Type fulltextMimetype application/pdf

Other links

Publisher's full text

Search in DiVA

By author/editor
Wendin, KarinOlsson, ViktoriaForsberg, SarahGerberich, JohannaBirch, KarinaJönsson, K. Ingemar
By organisation
Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskapAvdelningen för Mat- och måltidsvetenskapResearch environment Man & Biosphere Health (MABH)Avdelningen för miljö- och biovetenskap
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 6 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
isbn
urn-nbn

Altmetric score

doi
isbn
urn-nbn
Total: 80 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf