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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Lenka Kouřimská & Veronika Kotrbová & Martin Kulma & Anna Adámková & Jiří Mlček & Monika Sabolová & Dana Homolková, 2020. "Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(1), pages 72-76.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:49-2019-cjfs
    DOI: 10.17221/49/2019-CJFS
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    References listed on IDEAS

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    1. Heather Looy & Florence Dunkel & John Wood, 2014. "How then shall we eat? Insect-eating attitudes and sustainable foodways," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 31(1), pages 131-141, March.
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