Liceaga Andrea M
Protein Chemistry and Bioactive Peptide Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., 47907, USA.
Curr Opin Insect Sci. 2021 Dec;48:32-36. doi: 10.1016/j.cois.2021.08.002. Epub 2021 Aug 27.
Although insects are becoming more accepted as potential protein sources for food and feed, the appearance of the insect may be off-putting due to associations of disgust. Edible insects are more likely to be eaten if they are processed into non-recognizable forms. Thus, insects require the use of commercial processing methods that will render the protein suitable for food/feed formulation, while maintaining the safety, nutritional and sensory quality of the final product. Common methods that can be used include lipid extraction, enzymatic proteolysis, commercial thermal processing (e.g. blanching, pasteurization, and commercial sterilization), low-temperature processing (refrigeration and freezing), dehydration, and fermentation technology. Each method has advantages and disadvantages that need to be carefully considered as not all processing methods and/or conditions apply to all edible insects or insect flours. This article provides a brief overview of the most commonly used processing methods applicable for insects destined for food and feed.
尽管昆虫作为食物和饲料的潜在蛋白质来源越来越被人们所接受，但由于令人厌恶的联想，昆虫的外观可能会让人反感。如果将可食用昆虫加工成无法辨认的形式，它们被食用的可能性就更大。因此，昆虫需要使用商业加工方法，使蛋白质适合用于食品/饲料配方，同时保持最终产品的安全性、营养和感官质量。可以使用的常见方法包括脂质提取、酶促蛋白水解、商业热加工（如烫漂、巴氏杀菌和商业灭菌）、低温加工（冷藏和冷冻）、脱水和发酵技术。每种方法都有优缺点，需要仔细考虑，因为并非所有加工方法和/或条件都适用于所有可食用昆虫或昆虫粉。本文简要概述了适用于用于食品和饲料的昆虫的最常用加工方法。
