Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects

Youssef, Jozef; Spence, Charles

doi:10.1016/j.ijgfs.2021.100371

Cited by 23 publications

(15 citation statements)

References 49 publications

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“…Over 3000 ethnic groups in African, Asian, and Latin American countries eat insects as part of their regular diet [ 1 , 6 ]. Insects represent approximately 60% of global biodiversity; however, it is thought that only 20% has been described [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…From the Orthoptera order, the most common reared insects are crickets, such as Acheta domesticus (house cricket), Gryllodus sigillatus (banded cricket), Gryllus assimilis , Gryllus testaceus , Gryllus bimaculatus (field crickets), grasshoppers Locusta migratora (migratory locust) and Sphenarium purpurascens [ 5 , 7 ]. Mexico has vast biodiversity of insects with a total of 300 to 550 species, all of which are considered to have high nutritional value, which is incorporated empirically from the gastronomic point of view to different traditional dishes [ 6 , 7 ]. Within Mexico’s varied and complex cuisine, the use of edible insects dates back to Mexico’s indigenous origins.…”

Section: Introductionmentioning

confidence: 99%

“…Within Mexico’s varied and complex cuisine, the use of edible insects dates back to Mexico’s indigenous origins. The most popular edible Mexican insect is Sphenarium purpurascens (SP) known as “grasshopper” or “red grasshopper”, commonly called “chapulin”, it belongs to the order of Orthoptera, Family Pyrgomorphidae—the term itself is specific to Mexico and is derived from the Nahuatl word, chapolin [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Cruz-López

Álvarez-Cisneros

Domínguez-Soberanes

et al. 2022

Foods

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Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Cruz-López

Álvarez-Cisneros

Domínguez-Soberanes

et al. 2022

Foods

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“…As EI consumption is very natural and frequent in some cultures, but not at all in others-mostly in Western countries. It is important to assess people's perceptions and knowledge about EI as food [44][45][46]. To carry out that objective, it is imperative to have an instrument that might be used, after some validation, to ensure that the correct information is being collected [21,35,47].…”

Section: Discussionmentioning

confidence: 99%

Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects

Guiné

Florença

Costa

et al. 2021

Insects

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Edible insects (EI) have been consumed as traditional foods in many parts of the globe, but in other regions, they are not readily accepted, particularly in Western countries. However, because EI are suggested to constitute a more sustainable protein food as compared with other sources of animal protein, they can be considered a future food that could help mitigate hunger and malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring new potentialities. The objective of this work was to develop and validate a questionnaire to assess consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability, D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for validation, and factor analysis was also conducted to identify a grouping structure. The results validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1, α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important (35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been hereby validated for assessing consumer perceptions of and knowledge about EI.

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“…Furthermore, the election of food and lifestyle depends on economic, political, cultural and associated infrastructure aspects; for these reasons, it is necessary the understand consumers' necessities (Casas‐Rosal et al ., 2021). Entomophagy is repeatedly reported as an accepted practice in some countries from Latin America (Mexico and Brazil), Africa (South Africa), Asia (China) and Oceania (Australia) (Ordoñez‐Araque and Egas‐Montenegro, 2021; Youssef and Spence, 2021). In Mexico, according to Ramos‐Elorduy, there are around 549 edible insect species (Ramos Elorduy et al ., 2008; Ramos‐Elorduy et al ., 2012), one of the highest numbers recorded worldwide (Van Huis et al ., 2013; Youssef and Spence, 2021) and associated with the remarkable biological diversity of this country (ranked fifth in the world diversity) (Cetina‐García, 2015).…”

Section: Introductionmentioning

confidence: 99%

Consumer perception of insects as food: Mexico as an example of the importance of studying socio‐economic and geographical differences for decision‐making in food development

Escalante‐Aburto

Rodríguez‐Sifuentes

Ozuna

et al. 2022

Int J of Food Sci Tech

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Mexico is a multi-diverse country where insect consumption has been associated with traditional practices. Nevertheless, there are no studies regarding differences in entomophagy within the country to get specific insights into consumers' perceptions. A total of 3125 Mexicans answered a national survey related to demographic indicators and aspects of edible insects. The v 2 test was used (P < 0.05) to analyse the data. Results showed that a national average of 74% had consumed insects, mainly from the south and centre. Demographic characteristics demonstrated that the northern region had a significantly higher monthly income (>952 USD) and educational level (postgraduate), declaring a consumption of 'once in a lifetime' (more than 50%). The word clouds analysis showed remarkable differences among regions, in the north and centre the word 'curiosity' was the most found; in the central region, the word 'chapulines' (grasshoppers); and in the south, the term 'gastronomy'. Marketing aspects such as availability, price and variety significantly trigger increasing insect consumption by understanding regional differences to produce specific strategies and formulations.

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Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects

Cited by 23 publications

References 49 publications

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects

Consumer perception of insects as food: Mexico as an example of the importance of studying socio‐economic and geographical differences for decision‐making in food development

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