Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

Orkusz, Agnieszka

doi:10.3390/nu13041207

Cited by 170 publications

(134 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Poultry meat has high nutritional and dietary value due to low lipid content (breast meat: 1.48-4.25%), and high content of protein (breast meat: 19.85-24.31%), minerals (Fe, Zn, Mg, Na, K, P, Ca), and vitamins B (Table 1). Poultry meat is a source of unsaturated fatty acids (mono and polyunsaturated), which in goose meat constitute almost 70% of the total fatty acids content [8,9].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

2021

Self Cite

View full text Add to dashboard Cite

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Poultry meat is a source of unsaturated fatty acids (mono and polyunsaturated), which in goose meat constitute almost 70% of the total fatty acids content [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…Honey bees are also rarely included in studies on the acceptability of insects as human food [52][53][54] or comparisons with more conventional human food sources [21,[55][56][57]. The emphasis, with few exceptions such as the study by Nyberg et al [58] has been to find reasons for the widespread neophobia that apparently prevents especially, but not exclusively [59], people of western cultural backgrounds to accept insects as food.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Composition of Honey Bee Drones of Two Subspecies Relative to Their Pupal Developmental Stages

Ghosh

Herren

Meyer-Rochow

et al. 2021

Insects

View full text Add to dashboard Cite

We examined the contents of nutritional importance, i.e., amino acids, fatty acids and minerals of different developmental stages of drones of two honey bee subspecies, namely Apis mellifera carnica and A. m. mellifera. The results revealed that, in general, individual amino acid amounts and therefore the total protein increased along with the developmental stages of the drones. No statistically significant differences were found between the same developmental stages of the two subspecies. The reverse, i.e., a decrease with developmental stage occurred in relation to the fatty acid composition. Most of the minerals were higher at advanced developmental stages. Overall, the high protein content (31.4–43.4%), small amount of fat (9.5–11.5%) and abundance of minerals such asiron and zinc, make drones a suitable nutritional resource. Even though nutrient content, especially protein, was higher in the pupae than the prepupae, we propose prepupae also as a commercial product based on their higher biomass production. Provided standard production protocols maintaining hygiene and safety will be adhered to, we propose that drone honey bees can be utilized as human food or animal feed.

show abstract

“…A comparative analysis of the nutritional value of insects and red meat found that, in general, the value in regard to protein content, essential amino acids and unsaturated fatty acids was similar (Orkusz, 2021). Due to the significant variance in individual nutrients, the study was unable to draw a definitive conclusion as to whether meat or insects provide greater nutritional value.…”

Section: Future Directionsmentioning

confidence: 94%

“…In comparison with meat, some insect species contain a higher content of protein, fat and polyunsaturated fatty acids as well as of tocopherol, riboflavin, calcium, zinc, copper, and manganese, but lower levels of saturated fatty acids, monounsaturated fatty acids, iron, thiamine and niacin. Furthermore, in contrast to meat, edible insects are also a source of dietary fiber and vitamin C (Orkusz, 2021).…”

Section: Future Directionsmentioning

confidence: 99%

Edible insects as a source of food bioactives and their potential health effects

Lange

Nakamura

2021

Journal of Food Bioactives

View full text Add to dashboard Cite

Entomophagy (consumption of insects) is an issue of global nutritional and environmental interest. The nutritional value of insects appears to be high, since they are rich in protein and fat and provide a range of vitamins and minerals. Edible insects contain similar amounts of protein to conventional meat and higher levels of polyunsaturated fatty acids. Due to their high content of protein, micronutrients and fiber, insects could become a valuable alternative to food derived from other animals. The findings of various in vitro and in vivo animal studies suggest beneficial effects of entomophagy with respect to cardiovascular, gastrointestinal and non-communicable diseases as well as immune functions and carcinogenesis. Edible insects appear to be a promising and insufficiently explored source of macronutrients, micronutrients and food bioactives. In the course of time, some edible insects may meet the criteria of functional food ingredients. However, there is a significant lack of research investigating health outcomes in humans. The available evidence in humans, derived from randomized controlled trials, suggests a role of edible insects in the promotion of mineral status and the modulation of gut microbiota, with some prebiotic effects. High-quality clinical studies assessing efficacy, oral intake safety and allergy risk are needed.

show abstract

Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

Cited by 170 publications

References 70 publications

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Nutritional Composition of Honey Bee Drones of Two Subspecies Relative to Their Pupal Developmental Stages

Edible insects as a source of food bioactives and their potential health effects

Contact Info

Product

Resources

About