|
Povzetek:
Žuželke so skozi zgodovino igrale pomembno vlogo v prehrani človeka, danes je v nekaterih delih sveta to še vedno običajno, vendar pri nas vladajo kulturni predsodki. Dober primer užitnih insektov je Veliki mokar (T. molitor), katerega uživajo v Afriki, Aziji, Južni Ameriki in Avstraliji. Glavni nameni raziskave so, da ugotovimo stališča in odnos dijakov do žuželk, kakšno znanje imajo o njih, če si jih predstavljajo v hrani, če so seznanjeni z uporabo insektov v hrani v EU in Sloveniji in želja po pridobivanju novega znanja.
Želeli smo gojiti lastne ličinke in hrošče Velikega mokarja, ugotoviti gustatorne lastnosti zmletih ličink, njihovo sprejemljivost v hrani, možnost vključitve v gostinsko ponudbo in kemično sestavo zmletih ličink – predvsem vsebnost beljakovin, sladkorjev, nenasičenih maščobnih kislin, energijske vrednosti in vrednosti železa ob primerjanju z mesom, jajci in s sojo.
Na podlagi rezultatov smo ugotovili, da, v primerjavi z živili z visoko vsebnostjo beljakovin, kot so meso, jajca in soja, imajo Veliki mokarji višjo vrednost beljakovin, nenasičenih maščobnih kislin in železa. Priprava mokarjev za uživanje je prostorsko, ekonomsko in časovno bolj ugodna kot gojenje hlevskih živali.
Večina anketirancev zaradi nenaklonjenega odnosa ni pripravljena, da se nauči kaj novega o insektih. Veliki mokarji so, kot substitut za beljakovinska živila, spremenili gustatorne lastnosti jedi. Velikih mokarjev na podlagi rezultatov, žal, trenutno ni mogoče vključiti v gastronomsko ponudbo. Z uporabo pravih kombinacij živil in tehnoloških postopkov so pripravljene jedi iz zmletih Velikih mokarjev v našem okolju sprejete.
Ključne besede: užitni insekti, kemična analiza, vzreja, alternativna hrana.
Abstract:
Insects have played an important role as human food throughout history, their use in food is ordinary in many parts of the world, whereas in the West, cultural prejudice is still dominating. A good example of edible insects is the mealworm (T. molitor), which are eaten in Africa, Asia, the Americas and Australia. The main aims of our research are: to find student’s viewpoints and relationship towards insects, their knowledge of edible insects, how they see them in a diet, their familiarity with the usage of insects in food in the EU and Slovenia and their readiness to gain new knowledge. We wanted to breed our own mealworm larvae and beetles, find out the flavour characteristics of pulverised larvae, their acceptance in food, the probability of their inclusion in a restaurant offer and to determine the chemical composition of pulverised larvae – protein, sugar, unsaturated fatty acids, energetical value and iron value. Based on results, we concluded that mealworms in comparison to meat, eggs and soy, have higher values of protein, unsaturated fatty acids and iron. Breeding mealworms is space-, economy- and time-friendly compared to breeding regular barn animals. The majority of respondents is not prepared to gain new knowledge about edible insects because of their unfavourable relationship towards insects. Pulverised mealworms as a substitute for protein foods have changed the flavour characteristics of a meal. According to our results, mealworms currently cannot be included in any restaurant offer. With the right combination of ingredients and technological procedures, meals made of pulverised mealworms, are well accepted in our environment.
Key words: edible insects, chemical analysis, breeding, alternative food. |
