Wykorzystanie owadów w przemyśle spożywczym – szanse i zagrożenia

• Autorzy: Kępińska-Pacelik Jagoda , Biel Wioletta

Identyfikatory

DOI

10.15199/65.2022.8.6

Warianty tytułu

EN

The use of insects in food industry – opportunities and threats

• Języki publikacji: PL

Abstrakty

PL

Przewiduje się, że do 2050 r. populacja ludzka na świecie osiągnie 9 miliardów. Według szacunków WHO nawet 870 milionów ludzi może w tym czasie cierpieć z powodu niedożywienia wynikającego z braku żywności. Uwzględniając wpływ hodowli zwierząt na środowisko, w tym użytkowanie gruntów, emisję gazów cieplarnianych i zanieczyszczenie wody, zwiększenie produkcji nie jest zrównoważonym rozwiązaniem w przypadku zapotrzebowania na białko. Apeluje się aktualnie by poszukiwać alternatywnych źródeł białka, takich jak owady oraz przekształcać praktyki hodowlane oparte na zwierzętach rzeźnych na hodowlę owadów jadalnych. Owady można spożywać na wszystkie możliwe sposoby: smażone, pieczone, gotowane czy mielone. Obecnie dostępne na rynku są m.in. makaron, mąka, chrupiące przekąski czy pieczywo. Pomimo wielu zalet wynikających z wykorzystania owadów jako źródła białka i tłuszczu konieczne jest przeanalizowanie ryzyka wystąpienia niepożądanych reakcji pokarmowych, w tym reakcji alergicznych. Co więcej, owady mogą być skażone czynnikami antropogenicznymi podczas hodowli, pakowania lub przygotowywania do spożycia, jednak stwierdzane w badaniach ilości nie powinny stanowić zagrożenia dla zdrowia człowieka.

EN

By 2050, the world’s human population is projected to reach 9 billion. According to WHO estimates, up to 870 million people may suffer from malnutrition resulting from lack of food during this time. Given the environmental impacts of livestock farming, including land use, greenhouse gas emissions and water pollution, increasing production is not a sustainable solution to protein. There is now a call to seek alternative sources of protein, such as insects and to convert farming practices based on slaughter animals into farming insects. Insects can be eaten in all possible ways: fried, baked, boiled or ground. Currently products available on the market include: pasta, flour, crispy snacks or bread. Despite the many advantages of using insects as a protein source, it is necessary to analyze the risk of adverse food reactions, including allergic reactions. Moreover, insects may be contaminated with anthropogenic factors during breeding, packing or preparing for consumption, but the amounts found in the research should not pose a threat to human health.

Słowa kluczowe

PL

owady; białko; żywność

EN

insects; protein; food

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2022
• Tom: T. 76, nr 8
• Strony: 46--53
• Opis fizyczny: Bibliogr. 69 poz.

Twórcy

autor

Kępińska-Pacelik Jagoda

• Katedra Nauk o Zwierzętach Monogastrycznych, Pracownia Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

• https://orcid.org/0000-0001-5925-0694

autor

Biel Wioletta

• Katedra Nauk o Zwierzętach Monogastrycznych, Pracownia Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

• https://orcid.org/0000-0002-3385-6281

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).