Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 128-
[Objective]
In Japan, the declining food self-sufficiency rate and protein crisis have led to exploring insect eating as a solution. This study examined a new processing method for edible crickets.
[Method]
Commercially available cricket powder was used, with samples prepared by adding dolomite or persimmon powder, followed by high-pressure enzymatic treatment adding soy sauce koji. Color, viable cell count, allergenicity, GC-MS, and sensory tests were conducted. No color changes were observed. Viable cell counts indicated the product is safe for consumption. Allergenicity tests showed a negative reaction after high-pressure treatment. Sensory tests found no significant differences in smell and taste between samples with and without additives, similar to soy sauce.
[Results and Discussion]
The results suggest that extracting and processing crickets with additives and seasonings can reduce the cricket-specific odor and improve taste and functionality, enabling upcycling into value-added products. This research was supported by JSPS KAKENHI grant 24K05578.
