Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

• 발행기관: 한국축산식품학회
• 저자명: Tae-Kyung Kim Hae In Yong Young-Boong Kim Hyun-Wook Kim Yun-Sang Choi
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제4호, 521~540쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.08.31

영문 초록

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

목차

Introduction

Industrial Applications of Insects as Food and Feed Sources

Value of Edible Insects as Food Resources

Historical and Current Consumption Patterns of Edible Insects

Prospect of Insects as Food Resources

Conclusions

키워드

edible insects animal feed food resources entomophagy