Isterband av Mjölmask
(2021) YTHL01 20211Food Technology and Nutrition (M.Sc.)
Food Science
- Abstract
- It is now allowed to sell mealworm (Tenebrio molitor) for food consumption, and it will probably play a major role in the search for future protein sources. The climate footprint of the mealworm is considerably smaller than for traditional livestock and is therefore of interest. Insects as human food is fairly unexploited in Sweden and the western world. In connection with the new legislation, an interest arose to base our master thesis around this product.
The aim of the work was to develop an isterband (a Swedish sausage) where the conventional protein source was exchanged with insect protein in order to, with the help of a test panel, obtain a rating for the product's overall experience as food. The aim was also to compare nutritional... (More) - It is now allowed to sell mealworm (Tenebrio molitor) for food consumption, and it will probably play a major role in the search for future protein sources. The climate footprint of the mealworm is considerably smaller than for traditional livestock and is therefore of interest. Insects as human food is fairly unexploited in Sweden and the western world. In connection with the new legislation, an interest arose to base our master thesis around this product.
The aim of the work was to develop an isterband (a Swedish sausage) where the conventional protein source was exchanged with insect protein in order to, with the help of a test panel, obtain a rating for the product's overall experience as food. The aim was also to compare nutritional values and climate impact with traditional isterband and its traditional protein sources.
During the five test runs that were done to produce an isterband, different approaches and preparation methods were used, where the fifth would be the final recipe. Salting, smoking and fermentation with an added starter culture were three treatments that would play a crucial role. In addition to food safety, the processes also gave taste and character. From the
finished result, a sensory test could be performed by ten untrained test persons. The participants answered questions and left comments that would give a greater perspective on the finished result, mealworm isterband. Six different analyses were then performed on the finished mealworm isterband, water activity, water content, protein content, fat content, energy content and calculation of carbohydrate content.
The results of the sensory test for the final recipe of mealworm isterband and the evaluators' comments were considered positive. It is possible to produce an isterband with protein from insects that taste good, but product development is required to work on the negative parts.
According to the studies, reports and results from our nutritional value analyses used in comparing the climate footprint of mealworms and conventional meat, it can definitely be said that mealworm meat gives a lower climate footprint and requires less resources when comparing the corresponding amount of conventional meat. An isterband made on mealworm instead of traditional meat, such as beef and pork, will in most respects in terms of nutrients be a better alternative. The mealworm isterband will have a smaller proportion of saturated fat and also contains more of the essential fatty acids than they do in traditional isterband made on pork or beef. In addition, vitamins and minerals are theoretically high enough to cover a person's recommended daily intake of vitamins and minerals associated with animal protein. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9053038
- author
- Jacobsen, Marcus LU and Stenström, Mattias LU
- supervisor
-
- Maria Glantz LU
- organization
- course
- YTHL01 20211
- year
- 2021
- type
- M1 - University Diploma
- subject
- keywords
- kitin, mjölmask, isterband, livsmedelsteknik
- language
- Swedish
- id
- 9053038
- date added to LUP
- 2021-06-17 11:42:03
- date last changed
- 2021-06-17 11:42:03
@misc{9053038,
abstract = {{It is now allowed to sell mealworm (Tenebrio molitor) for food consumption, and it will probably play a major role in the search for future protein sources. The climate footprint of the mealworm is considerably smaller than for traditional livestock and is therefore of interest. Insects as human food is fairly unexploited in Sweden and the western world. In connection with the new legislation, an interest arose to base our master thesis around this product.
The aim of the work was to develop an isterband (a Swedish sausage) where the conventional protein source was exchanged with insect protein in order to, with the help of a test panel, obtain a rating for the product's overall experience as food. The aim was also to compare nutritional values and climate impact with traditional isterband and its traditional protein sources.
During the five test runs that were done to produce an isterband, different approaches and preparation methods were used, where the fifth would be the final recipe. Salting, smoking and fermentation with an added starter culture were three treatments that would play a crucial role. In addition to food safety, the processes also gave taste and character. From the
finished result, a sensory test could be performed by ten untrained test persons. The participants answered questions and left comments that would give a greater perspective on the finished result, mealworm isterband. Six different analyses were then performed on the finished mealworm isterband, water activity, water content, protein content, fat content, energy content and calculation of carbohydrate content.
The results of the sensory test for the final recipe of mealworm isterband and the evaluators' comments were considered positive. It is possible to produce an isterband with protein from insects that taste good, but product development is required to work on the negative parts.
According to the studies, reports and results from our nutritional value analyses used in comparing the climate footprint of mealworms and conventional meat, it can definitely be said that mealworm meat gives a lower climate footprint and requires less resources when comparing the corresponding amount of conventional meat. An isterband made on mealworm instead of traditional meat, such as beef and pork, will in most respects in terms of nutrients be a better alternative. The mealworm isterband will have a smaller proportion of saturated fat and also contains more of the essential fatty acids than they do in traditional isterband made on pork or beef. In addition, vitamins and minerals are theoretically high enough to cover a person's recommended daily intake of vitamins and minerals associated with animal protein.}},
author = {{Jacobsen, Marcus and Stenström, Mattias}},
language = {{swe}},
note = {{Student Paper}},
title = {{Isterband av Mjölmask}},
year = {{2021}},
}