Next Article in Journal
Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review
Previous Article in Journal
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessReview

Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

1
Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
2
Department of Food and Meal Science, Kristianstad University, SE-291 88 Kristianstad, Sweden
3
Department of Food Science, University of Copenhagen, Bülowsvej 17, DK-1870 Frederiksberg C, Denmark
*
Author to whom correspondence should be addressed.
Foods 2019, 8(3), 95; https://doi.org/10.3390/foods8030095
Received: 6 February 2019 / Revised: 3 March 2019 / Accepted: 7 March 2019 / Published: 12 March 2019
  |  
PDF [1625 KB, uploaded 12 March 2019]
  |  

Abstract

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale. View Full-Text
Keywords: cricket; grasshopper; neophobia; protein; nutrition cricket; grasshopper; neophobia; protein; nutrition
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Elhassan, M.; Wendin, K.; Olsson, V.; Langton, M. Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts. Foods 2019, 8, 95.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top