可食用水生昆虫：多样性、营养与安全性
Edible Aquatic Insects: Diversities, Nutrition, and Safety.
作者信息
Zhao Min, Wang Cheng-Ye, Sun Long, He Zhao, Yang Pan-Li, Liao Huai-Jian, Feng Ying
机构信息
Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China.
Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
出版信息
Foods. 2021 Dec 6;10(12):3033. doi: 10.3390/foods10123033.
Edible insects have great potential to be human food; among them, aquatic insects have unique characteristics and deserve special attention. Before consuming these insects, the nutrition and food safety should always be considered. In this review, we summarized the species diversity, nutrition composition, and food safety of edible aquatic insects, and also compared their distinguished characteristics with those of terrestrial insects. Generally, in contrast with the role of plant feeders that most terrestrial edible insect species play, most aquatic edible insects are carnivorous animals. Besides the differences in physiology and metabolism, there are differences in fat, fatty acid, limiting/flavor amino acid, and mineral element contents between terrestrial and aquatic insects. Furthermore, heavy metal, pesticide residue, and uric acid composition, concerning food safety, are also discussed. Combined with the nutritional characteristics of aquatic insects, it is not recommended to eat the wild resources on a large scale. For the aquatic insects with large consumption, it is better to realize the standardized cultivation before they can be safely eaten.
食用昆虫作为人类食物具有巨大潜力；其中，水生昆虫具有独特特性，值得特别关注。在食用这些昆虫之前，营养和食品安全始终是需要考虑的因素。在本综述中，我们总结了可食用水生昆虫的物种多样性、营养成分和食品安全问题，并将它们与陆生昆虫的显著特征进行了比较。一般来说，与大多数陆生可食用昆虫所扮演的植食性角色不同，大多数水生可食用昆虫是肉食性动物。除了生理和新陈代谢方面的差异外，陆生昆虫和水生昆虫在脂肪、脂肪酸、限制性/风味氨基酸以及矿物质元素含量上也存在差异。此外，还讨论了与食品安全相关的重金属、农药残留和尿酸成分。结合水生昆虫的营养特性，不建议大规模食用野生资源。对于消耗量较大的水生昆虫，最好在实现标准化养殖后再安全食用。
Zotero 插件