scholarly journals A pilot study: consumer acceptability of Polish style cooked sausages containing house cricket flour

2018 ◽  
Author(s):  
Liisa Keto ◽  
Tomasz Stefanski ◽  
Antti Isokangas ◽  
Petra Rautio ◽  
Susanna Rokka ◽  
...  
Keyword(s):  
Salt Content ◽  
Fat Content ◽  
Acheta Domesticus ◽  
Human Consumption ◽  
House Cricket ◽  
The Third ◽  
Silkworm Pupae ◽  
Dark Colour ◽  
Insects As Food ◽  
Sensory Parameters

There is a growing interest on insects as food in Western countries. Currently, EU legislation limits the use of insects as food, however, new regulation coming to force in 2018 will clarify the situation. In the ScenoProt project funded by Strategic Research Council of Finnish Academy insects are considered as potential protein source for human consumption, and therefore, some food technological properties of insects are studied in the project. Scientific research has proven mealworm larvae and silkworm pupae originated protein fraction equal to meat protein in emulsion sausages. Generally, it is also of interest how unfractionated, chitin containing insect flour would affect the sensory properties of sausages. The objective of the present study was to investigate the consumer attitudes to Polish style sausages containing unfractionated house cricket (Acheta domesticus) flour. Lean and fatty meat was purchased from local supplier, and three different sets of smoked and cooked sausages were made. The basic recipe contained pork, water, house cricket flour, nitrite salt, and spices. Salt content of sausages was approx. 1.8%. In the first set 1/5, and in the second and third set approx. 1/6 of lean meat was replaced with house cricket flour. The fat content was approx. 12% in the first and 19–20% in the second and third set of sausages. The third set included ordinary Polish style sausage as a reference. Cooking loss of the sausages was acceptable, below 10%. Odor, texture and taste were evaluated by ordinary consumers (n=26) for the first, by media people (n=34) for the second, and by representatives of food industry (n=17) for the third set. Because of potential allergic reaction in shellfish sensitive people, the consumers were informed about the contents of the sausages. Consumer willingness to eat sausages again was recorded for the first and second set and free comments were collected for all the sets. The evaluation scale had five points (1=extremely negative, 5=extremely positive).Only in the first set the evaluations on odor, texture, and taste of the sausages averaged lower than 3. Even the willingness to eat sausages again was approx. 3. This may reflect the interest of the consumers towards food containing insects in general. The increased fat content in the second and third sets of sausages may be one factor responsible for increase in the valuation of the sensory parameters as Finnish consumers are used to the fat content of around 20 % in cooked sausages. In the third set the control sausages showed slightly higher acceptance for texture than the house cricket sausages. In free comments, dryness, dark colour, floury texture, and liver flavor were most often mentioned. In conclusion, consumers may accept non-fractionated house cricket flour as a sausage ingredient but its strong flavor may limit the level of inclusion or lead towards stronger, masking, spicing in the house cricket sausages.

660. Properties and composition of colostrum from Egyptian buffaloes and cows

1957 ◽  
Vol 24 (1) ◽  
pp. 115-120 ◽  
Author(s):  
A. M. El Negoumy
Keyword(s):  
Specific Gravity ◽  
Transition Period ◽  
Gradual Increase ◽  
Fat Content ◽  
Human Consumption ◽  
Total N ◽  
Total Solids ◽  
The Third ◽  
Proteose Peptone ◽  
Milk Cows

The properties and composition of buffaloes' colostrum have been compared with those of cows' colostrum. The most significant differences found between the two may be summarized as follows:(1) Buffaloes' colostrum was richer in total solids, lactose, total N, globulin N and proteose-peptone N than cows' colostrum.(2) Buffaloes' colostrum had a much wider range of fat content than cows' colostrum. A distinct difference between the two colostrums lay in the fact that while buffaloes' colostrum was definitely poorer in fat content than normal buffaloes' milk, cows' colostrum was richer in fat content than is normal cows' milk.Changes in buffaloes' mammary secretion during the transition period from colostrum to milk.The following is a summary of the most significant trends in the properties and composition of buffaloes' mammary secretion during the transition period:(1) The specific gravity, acidity and chlorine decreased until they reached a normal value at the fifth milking. This compares well with the trends reported in the literature for cows' mammary secretion during the transition period.(2) The pH increased gradually until it reached its normal level before the fifth milking.(3) The highest level of total solids occurred at the first and second milking, and dropped sharply at the third milking to the level normally found in buffaloes' milk.(4) Changes in the lactose content from the second milking onwards were very slight. This contrasts with the known trend during the transition period in cows, when a gradual increase from a low level at the first milking to higher levels at the following milkings is noticeable.(5) The total N, globulin N, albumin N and proteose-peptone N decreased from relatively high levels at the first and second milkings to lower levels at later milkings, and thus closely followed the trend shown by the total solids.Buffaloes' mammary secretion may be considered comparable in its composition to normal buffaloes' milk and suitable for human consumption from 5 to 7 days after parturition.

scholarly journals Impact of starvation on fat content and microbial load in edible crickets (Acheta domesticus)

2021 ◽  
pp. 1-6
Author(s):  
A.C. Inácio ◽  
I. Vågsholm ◽  
A. Jansson ◽  
M. Vaga ◽  
S. Boqvist ◽  
...  
Keyword(s):  
Energy Content ◽  
Fat Content ◽  
Acheta Domesticus ◽  
Microbial Load ◽  
Control Group ◽  
Potential Health ◽  
Novel Foods ◽  
Insects As Food ◽  
Insect Gut ◽  
Industrialised Countries

Interest in insects as food is increasing worldwide, particularly in industrialised countries. Insect-based ingredients are considered novel foods in Europe and there are unresolved concerns regarding food safety. Microbial counts in insects can be high, posing potential health risks to consumers and possibly causing rapid deterioration by spoilage microorganisms. Gut emptying by starvation prior to killing could reduce the microbial load in the insect gut but could also lead to fat loss and lower energy content, reducing the profitability of production. This study evaluated the microbial load (total aerobic counts (TAC), Enterobacteriaceae) in house crickets (Acheta domesticus) starved for 0 h (control), 24 h, and 48 h, and the corresponding fat losses. The 24 h starvation group showed significantly lower (P=0.004) Enterobacteriaceae counts of one log cfu/g, but not TAC, (compared to the control group). TAC was significantly increased (P=0.002), by almost one log cfu/g in the 48 h starvation group compared with the control. Sex of the insects had no significant effect on microbial numbers (P=0.72 and P=0.46 for TAC and Enterobacteriaceae, respectively). Starvation for 24 h decreased fat content in crickets (P=0.02), indicating potential production losses. This shows that starvation is not an effective method for reducing microbial loads in edible crickets.

Electron investigations of rhabdovirus-like particles in mexican bean beetles and crickets

1978 ◽  
Vol 36 (2) ◽  
pp. 378-379
Author(s):  
J. R. Adams ◽  
G. J Tompkins ◽  
A. M. Heimpel ◽  
E. Dougherty
Keyword(s):  
Biological Control ◽  
Integrated Pest Management ◽  
Pest Management ◽  
Developmental Stages ◽  
Management Program ◽  
Acheta Domesticus ◽  
Epilachna Varivestis ◽  
House Cricket ◽  
Similar Morphology ◽  
Bean Beetle

As part of a continual search for potential pathogens of insects for use in biological control or on an integrated pest management program, two bacilliform virus-like particles (VLP) of similar morphology have been found in the Mexican bean beetle Epilachna varivestis Mulsant and the house cricket, Acheta domesticus (L. ).Tissues of diseased larvae and adults of E. varivestis and all developmental stages of A. domesticus were fixed according to procedures previously described. While the bean beetles displayed no external symptoms, the diseased crickets displayed a twitching and shaking of the metathoracic legs and a lowered rate of activity.Examinations of larvae and adult Mexican bean beetles collected in the field in 1976 and 1977 in Maryland and field collected specimens brought into the lab in the fall and reared through several generations revealed that specimens from each collection contained vesicles in the cytoplasm of the midgut filled with hundreds of these VLP's which were enveloped and measured approximately 16-25 nm x 55-110 nm, the shorter VLP's generally having the greater width (Fig. 1).

COMPARATIVE DESCRIPTION OF MILK PRODUCTIVITY OF COWS UKRAINIAN RED-AND-WHITE DAIRY CATTLE AND UKRAINIAN BLACK-AND-WHITE DAIRY CATTLE AND HOLSTEIN BREEDS IN SERF «OLEKSANDRIVSKE»

2016 ◽  
Vol 52 ◽  
pp. 6-12 ◽  
Author(s):  
M. V. Gladiy ◽  
G. S. Kovalenko ◽  
S. V. Priyma ◽  
G. A. Holyosa ◽  
A. V. Tuchyk ◽  
...  
Keyword(s):  
Dairy Cattle ◽  
Dairy Cows ◽  
Milk Yield ◽  
Fat Content ◽  
Holstein Cows ◽  
Milk Productivity ◽  
Black And White ◽  
The Third ◽  
Fat Yield ◽  
Selection Of

The main goal of dairy breeds selection should be improving breeding and productive qualities of animals under modern conditions. The majority of farms, using native breeds to produce milk, has created optimal conditions for keeping and feeding, selection and matching, growing of replacements etc. Further improvement of created native dairy breeds for economically useful traits occurs at total use of purebred Holstein bulls (semen) of foreign selection. In order to realistically assess milk productivity (milk yield, fat content in milk and fat yield) of Ukrainian Black-and-White and Red-and-White Dairy cows should be conducted a comparative analysis of Holstein cows under the same conditions of feeding and keeping. It was established that Ukrainian Red-and-White Dairy cows were characterized by the highest milk yields for 305 days of all lactations, taken into account, the among three investigated breeds. Their milk yield during the first lactation was 5933 kg of milk, during the second – 6393 kg, the third – 6391 kg and during higher lactation – 6650 kg. Ukrainian Black-and-White Dairy cows were second by milk yield (except for the second lactation), during the first lactation – 5932 kg of milk, the third – 6462 kg and higher – 6541 kg, and Holstein cows were third, during the first lactation – 5794 kg of milk, the second – 6381 kg, the third – 6335 kg and higher – 6469 kg. The fat content was almost the same and varied within 3.49-3.58% in milk of Ukrainian Red-and-White Dairy cattle, 3.50-3.60% in milk of Ukrainian Black-and-White Dairy cattle and 3.50-3.56% in Holsteins’ milk. The difference between the breeds was within 0.01-0.04%. All the investigated breeds had predominance in fat yield for three lactations over standards of these breeds: Ukrainian Red-and-White Dairy cows from 75.1 to 93.4 kg, Ukrainian Black-and-White Dairy cows – 75.1-89.0 kg respectively and Holstein cows – 41.9-60.2 kg. It was found different level of positive correlation between milk yield and fat yield in all the cases and high correlation (r = 0.604-0.921, P < 0.001) in five cases (41.7%) Negative correlation coefficients indicate that selection of animals to higher milk yield in the herd will decrease the second trait – fat content in milk. Positive and highly significant correlation between milk yield and fat yield indicates that selection of cows in the herd to higher milk yields will increase fat yield. It was revealed that bulls were among the factors impacted the milk productivity (milk yield, fat content, fat yield) of three investigated breeds. So, the force (η²x) of father’s impact on milk yield was15.4-47.9%, fat content – 22.0-43.4% and fat yield – 14.9-47.7% taking into account a lactation and a breed. The force of lines impact (η²x) was second; it was on milk yield 6.1-24.5%, fat content – 4.1-17.1 and fat yield – 5.8-23.5%. The force of breeds impact (η²x) was last; it was on milk yield 0.3-2.9%, fat content – 0.2-0.3% and fat yield – 0.6-2.7%. So, the comparative studies of milk productivity of Ukrainian Red-and-White and Black-and-White Dairy cattle with Holsteins indicate that under similar conditions of feeding and keeping, these native breeds can compete with Holstein cattle. The milk yield for 305 days of higher lactation was 6650 kg of milk in Ukrainian Red-and-White Dairy cows, 6541 kg in Ukrainian Black-and-White Dairy cows and 6469 kg in Holsteins. It was found the inverse correlation r = -0.025-0.316 between milk yield and fat content in milk in most cases. Selection and matching of animals in the herd should be carried out simultaneously on these traits. It was found positive repeatability of milk yields between the first and second, the third and higher lactations (rs = 0.036-0.741), indicating the reliability of forecasting increase in milk productivity during the next lactations in all herd. Bulls have the greatest impact (η²x) on milk productivity among the factors taken into account: milk yield – 15.4-47.9%, fat content in milk – 22.0-43.4% and fat yield – 14.9-47.7%.

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

2021 ◽  
pp. 1-5
Author(s):  
Tayanna Bernardo Oliveira Nunes Messias ◽  
Susana Paula Alves ◽  
Rui José Branquinho Bessa ◽  
Marta Suely Madruga ◽  
Maria Teresa Bertoldo Pacheco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Milk Fat ◽  
Fat Content ◽  
Donkey Milk ◽  
Fat Percentage ◽  
Mid Infrared ◽  
Milk Samples ◽  
The Third ◽  
Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

THE EFFECTS OF WHEAT GERM OIL AND LINOLEIC ACID ON GROWTH AND REPRODUCTION OF THE HOUSE CRICKET

1962 ◽  
Vol 40 (3) ◽  
pp. 371-374 ◽  
Author(s):  
Claude Ritchot ◽  
J. E. McFarlane
Keyword(s):  
Linoleic Acid ◽  
Growth And Development ◽  
Wheat Germ ◽  
Acheta Domesticus ◽  
Wheat Germ Oil ◽  
House Cricket ◽  
Growth And Reproduction

Lipid other than sterol improves the growth and development of nymphs of Acheta domesticus (L.), as shown by the effect of adding wheat germ oil and linoleic acid to the diet. Such lipid is also necessary for reproduction: the effect appears to be on the male, but may also be on the female.

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