Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study

Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová and Dana Homolková
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Lenka Kouřimská: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic
Veronika Kotrbová: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic
Martin Kulma: Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Prague, Czech Republic
Anna Adámková: Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
Jiří Mlček: Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
Monika Sabolová: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic
Dana Homolková: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 1, 72-76

Abstract: Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P < 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No statistically significant differences between male and female assessors were observed, either before or after tasting. Women and younger assessors were slightly more open to entomophagy, but there were no statistically significant differences between males and females or between the two age categories (18-25 and 26-45 years of age) in the results. The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying.

Keywords: acceptability; edible insects; novel food; sensory analysis (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:49-2019-cjfs

DOI: 10.17221/49/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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