diplomsko delo
Monika Kočar (Author), Helena Abramovič (Reviewer), Lea Demšar (Mentor)

Abstract

Zaradi večanja števila prebivalcev in omejene razpoložljivosti zemljišč bo v prihodnosti vse težje zagotoviti hrano za vse ljudi. Kot nov vir beljakovin za ljudi se promovirajo določene užitne žuželke, s katerimi se trenutno prehranjujejo ljudje v nekaterih tropskih državah. V prehrani se uporablja več kot 2000 različnih vrst žuželk. Večinoma so to hrošči, gosenice, ose, čebele, mravlje, črički, kobilice in polkrilci. V diplomskem delu smo predstavili vlogo žuželk, njihov vpliv na okolje in opisali glavne rede užitnih žuželk. Predstavili smo tudi rejske probleme, povezane z ekologijo in dobrim počutjem žuželk. V nadaljevanju smo predstavili vsebnost beljakovin in maščob, maščobnokislinsko sestavo ter vsebnost mikrohranil in hitina v nekaterih vrstah užitnih žuželk. Pri pregledu literature smo ugotovili, da so užitne žuželke zdrava, hranljiva alternativa prevladujočim živilom, kot so piščančje meso, svinjina, govedina in celo ribe. Številne žuželke so namreč bogate z beljakovinami in maščobami, vsebujejo kalcij, železo in cink. Žuželke pa nesporno pozitivno vplivajo na okolje. Na kratko smo predstavili tudi prirejo in predelavo žuželk ter varnost tako pridobljenih izdelkov ter odnos potrošnikov do tovrstne hrane. Potrošniku moramo pokazati, da so užitne žuželke zdrava alternativa prehranjevanja z ustrezno prehransko vrednostjo in so lahko tudi okusen obrok s privlačnimi senzoričnimi lastnostmi.

Keywords

žuželke;prehranska vrednost;prireja;procesiranje;varnost;odnos potrošnikov;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Kočar]
UDC: 613.28:595.7
COBISS: 5084536 Link will open in a new window
Views: 1106
Downloads: 341
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Other data

Secondary language: English
Secondary title: Insects in human nutrition
Secondary abstract: Due to the increase in the number of world inhabitants and limited availability of land, in the future, it will become increasingly difficult to provide food for all people. As a new source of protein for humans, edible insects are being promoted, currently being food for people in some tropical countries. More than 2000 different species of insects are used for food. They are mostly beetles, caterpillars, wasps, bees, ants, crickets, grasshoppers and true bugs. The aim of presented graduation thesis was to present the role of insects, their influence on the environment and to describe the main orders of edible insects. The problems of rearing related to the ecology and the well-being of insects are presented. We focused on the protein and fat content, the fatty acid composition, the content of micro-nutrients and chitin in some species of edible insects. In reviewing the literature, we found that insects are a healthy, nutritious alternative to prevalent foods such as chicken, pork, beef and even fish. Many edible insects are rich in proteins and fats, containing calcium, iron, and zinc. Insects positively affect the environment. The rearing and processing of insects and the safety of their products obtained as well as the attitude of consumers towards this kind of food are described. The consumers have to be convinced that those insects are a healthy alternative to traditional food of animal origin with high nutritional value as well as that edible insects also can be a tasty meal with attractive sensory properties.
Secondary keywords: insects;nutritional value;rearing;processing;safety;consumer attitude;sensory properties;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VI, 23 f.
ID: 11207308