In recent years, there has been a lot of talk of the need to reduce the use of traditional sources of protein (from ruminants, pigs, chickens) due to adverse effects on the environment. Alternative sources of protein are encouraged, for example, people should consume different insects and larvae. Crickets, grasshoppers, locusts and mealworms have attracted attention among the many species of edible insects, that's why they are likely to be the first to be legal in Europe. In Latvia, earthworms are common in nature and are grown on farms. They could be a potentially edible. However, they have not been adequately studied for human consumption. It is necessary to evaluate the safety aspects during the processing of earthworms. The studied earthworm species Eisenia fetida and Eisenia veneta react differently during the pre-processing stage, and the quality of the obtained product differs significantly in several aspects. The evaluation of the quality of earthworm powder obtained from earthworms shows their high nutritional value, as well as the significant effect of the drying method on the physical and sensory properties of the product, as well as microbiological parameters. In general, sublimated earthworm powder has a wider range of applications in new products; however, it is important to remember that additional heat treatment is provided to ensure safety.
| Published in | American Journal of Entomology (Volume 4, Issue 3) |
| DOI | 10.11648/j.aje.20200403.11 |
| Page(s) | 45-50 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Earthworms, Entomophagy, Processing Technologies, Food Safety
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APA Style
Ilga Gedrovica. (2020). Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. American Journal of Entomology, 4(3), 45-50. https://doi.org/10.11648/j.aje.20200403.11
ACS Style
Ilga Gedrovica. Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. Am. J. Entomol. 2020, 4(3), 45-50. doi: 10.11648/j.aje.20200403.11
AMA Style
Ilga Gedrovica. Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder. Am J Entomol. 2020;4(3):45-50. doi: 10.11648/j.aje.20200403.11
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Download@article{10.11648/j.aje.20200403.11,
author = {Ilga Gedrovica},
title = {Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder},
journal = {American Journal of Entomology},
volume = {4},
number = {3},
pages = {45-50},
doi = {10.11648/j.aje.20200403.11},
url = {https://doi.org/10.11648/j.aje.20200403.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aje.20200403.11},
abstract = {In recent years, there has been a lot of talk of the need to reduce the use of traditional sources of protein (from ruminants, pigs, chickens) due to adverse effects on the environment. Alternative sources of protein are encouraged, for example, people should consume different insects and larvae. Crickets, grasshoppers, locusts and mealworms have attracted attention among the many species of edible insects, that's why they are likely to be the first to be legal in Europe. In Latvia, earthworms are common in nature and are grown on farms. They could be a potentially edible. However, they have not been adequately studied for human consumption. It is necessary to evaluate the safety aspects during the processing of earthworms. The studied earthworm species Eisenia fetida and Eisenia veneta react differently during the pre-processing stage, and the quality of the obtained product differs significantly in several aspects. The evaluation of the quality of earthworm powder obtained from earthworms shows their high nutritional value, as well as the significant effect of the drying method on the physical and sensory properties of the product, as well as microbiological parameters. In general, sublimated earthworm powder has a wider range of applications in new products; however, it is important to remember that additional heat treatment is provided to ensure safety.},
year = {2020}
}
TY - JOUR T1 - Assessment of Earthworm (Lumbricidae) Species Suitability for Processing into Powder AU - Ilga Gedrovica Y1 - 2020/11/04 PY - 2020 N1 - https://doi.org/10.11648/j.aje.20200403.11 DO - 10.11648/j.aje.20200403.11 T2 - American Journal of Entomology JF - American Journal of Entomology JO - American Journal of Entomology SP - 45 EP - 50 PB - Science Publishing Group SN - 2640-0537 UR - https://doi.org/10.11648/j.aje.20200403.11 AB - In recent years, there has been a lot of talk of the need to reduce the use of traditional sources of protein (from ruminants, pigs, chickens) due to adverse effects on the environment. Alternative sources of protein are encouraged, for example, people should consume different insects and larvae. Crickets, grasshoppers, locusts and mealworms have attracted attention among the many species of edible insects, that's why they are likely to be the first to be legal in Europe. In Latvia, earthworms are common in nature and are grown on farms. They could be a potentially edible. However, they have not been adequately studied for human consumption. It is necessary to evaluate the safety aspects during the processing of earthworms. The studied earthworm species Eisenia fetida and Eisenia veneta react differently during the pre-processing stage, and the quality of the obtained product differs significantly in several aspects. The evaluation of the quality of earthworm powder obtained from earthworms shows their high nutritional value, as well as the significant effect of the drying method on the physical and sensory properties of the product, as well as microbiological parameters. In general, sublimated earthworm powder has a wider range of applications in new products; however, it is important to remember that additional heat treatment is provided to ensure safety. VL - 4 IS - 3 ER -
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