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Edible Insects Processing: Traditional and Innovative Technologies
Comprehensive Reviews in Food Science and Food Safety ( IF 14.8 ) Pub Date : 2019-06-30 , DOI: 10.1111/1541-4337.12463 Guiomar Melgar‐Lalanne 1 , Alan‐Javier Hernández‐Álvarez 2 , Alejandro Salinas‐Castro 3
Comprehensive Reviews in Food Science and Food Safety ( IF 14.8 ) Pub Date : 2019-06-30 , DOI: 10.1111/1541-4337.12463 Guiomar Melgar‐Lalanne 1 , Alan‐Javier Hernández‐Álvarez 2 , Alejandro Salinas‐Castro 3
Affiliation
Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.
中文翻译:
食用昆虫加工:传统和创新技术
在世界许多地方,昆虫是人类饮食的一部分。它们的营养价值得到广泛认可。目前,大多数食用昆虫是从野外收获的,尽管半驯化和室内耕作增加了昆虫的可利用性和生产的可持续性。在传统文化中,昆虫可以通过多种方式进行处理(蒸,焙烤,吸烟,油炸,炖煮和腌制等),以提高其感官和营养品质以及保质期。为了增加对西方消费者的兴趣,已开发出各种技术,这些技术主要用于将昆虫作为不可识别形式的成分,例如粉末或面粉。这些技术包括干燥(日晒,冷冻干燥,烤箱干燥,流化床干燥,和微波干燥)和主要针对蛋白质,脂肪和/或几丁质提取的新加工方法(超声波辅助提取,冷大气压血浆和干法分馏)。出售基于昆虫的食材,用于生产饼干,巧克力,玉米饼和其他小吃。这篇综述着重于食用昆虫的生产,加工技术和商业化,使用从传统到新颖的策略作为改善全球粮食安全的可持续方法。
更新日期:2019-06-30
中文翻译:
食用昆虫加工:传统和创新技术
在世界许多地方,昆虫是人类饮食的一部分。它们的营养价值得到广泛认可。目前,大多数食用昆虫是从野外收获的,尽管半驯化和室内耕作增加了昆虫的可利用性和生产的可持续性。在传统文化中,昆虫可以通过多种方式进行处理(蒸,焙烤,吸烟,油炸,炖煮和腌制等),以提高其感官和营养品质以及保质期。为了增加对西方消费者的兴趣,已开发出各种技术,这些技术主要用于将昆虫作为不可识别形式的成分,例如粉末或面粉。这些技术包括干燥(日晒,冷冻干燥,烤箱干燥,流化床干燥,和微波干燥)和主要针对蛋白质,脂肪和/或几丁质提取的新加工方法(超声波辅助提取,冷大气压血浆和干法分馏)。出售基于昆虫的食材,用于生产饼干,巧克力,玉米饼和其他小吃。这篇综述着重于食用昆虫的生产,加工技术和商业化,使用从传统到新颖的策略作为改善全球粮食安全的可持续方法。