Edible insect processing pathways and implementation of emerging technologies

S. Ojha; S. Bußler; M. Psarianos; G. Rossi; O.K. Schlüter

Edible insect processing pathways and implementation of emerging technologies

于Advancement of insects as food and feed in a circular economy

著者：

S. Ojha

S. Ojha Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Max Eyth Allee 100, 14469 Potsdam Germany

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S. Bußler

S. Bußler Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Max Eyth Allee 100, 14469 Potsdam Germany

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M. Psarianos

M. Psarianos Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Max Eyth Allee 100, 14469 Potsdam Germany

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G. Rossi

G. Rossi Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Max Eyth Allee 100, 14469 Potsdam Germany

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, and

O.K. Schlüter

O.K. Schlüter Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Max Eyth Allee 100, 14469 Potsdam Germany
Department of Agricultural and Food Sciences, University of Bologna Piazza Goidanich 60, 47521 Cesena Italy

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类型:: 章节

Page Range:: 649–689

DOI:: https://doi.org/10.1163/9789004707689_27

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Abstract

The processing of insects is paramount to deliver safe and high quality raw materials, ingredients and products for large-scale food and feed applications. Depending upon the nature of the initial material and the desired end product, the processing pathways vary and may include several unit operations currently already used in food and feed processing. Insect processing pathways can involve harvesting, pre-processing, decontamination, further processing, packaging and storage. Several traditional and industrial decontamination methods have been proposed for edible insects, which include smoking, drying, blanching/boiling, marination, cooking, steaming, toasting and their combinations. Further processing steps are employed to produce insect meal, insect flour or extracted insect fractions. Each operation will have a different impact on the chemical and microbiological properties of the final product. Novel food processing technologies (e.g. high pressure processing, pulsed electric field, ultrasound and cold plasma) have shown potential to modify, complement or replace the conventional processing steps in insect processing. These technologies have been tested for microbial decontamination, enzyme inactivation, drying and extraction. Further, these are considered to be environmentally friendly and may be implemented for versatile applications to improve the processing efficiency, safety and quality of insect based products. Future research focuses in insect processing are development of efficient, environmentally friendly and low-cost processes; waste minimisation and incorporation of by-products/co-products.

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Advancement of insects as food and feed in a circular economy

丛编： Series of Insects as Food and Feed

ISBN:: 9789004707689

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2024

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- Life Sciences
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Edible insect processing pathways and implementation of emerging technologies

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Advancement of insects as food and feed in a circular economy

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