Yeni Nesil Gastronomi: Yenilebilir Böceklerin Tüketimine İlişkin Algıların Ölçülmesi

Yasemin Asiltürk Okutan

doi:10.5281/zenodo.12594033

Authors

Yasemin Asiltürk Okutan Ağrı İbrahim Çeçen University https://orcid.org/0000-0001-9134-6995

DOI:

https://doi.org/10.5281/zenodo.12594033

Keywords:

Insect, Edible Insect, Alternative Food

Abstract

Today, the rapid increase in the human population brings with it food insufficiency and the search for alternative food sources. Edible insects are emerging as an important alternative to protein support, which is essential in human nutrition. The use of edible insects directly as a food or as an ingredient by processing has become an important issue. In this study, it is aimed to determine the perceptions of Ağrı İbrahim Çeçen University Gastronomy students towards insect consumption. For this purpose, scales developed by Cicatiello et al. (2016) on food consumption behaviors, edible insects and food consumption status were applied to the Gastronomy and Culinary Arts students of Ağrı İbrahim Çeçen University. As a result of the research, the analysis conducted to determine whether the participants' perceptions of insect consumption differ according to their food consumption status shows that the perceptions of insect consumption of participants who do not consume ethnic food are negative. In addition, a significant difference was found between the participants perceptions of insect consumption and the price factor that they attach importance to in their food product choices.

Downloads

Download data is not yet available.

References

Anankware, P. J., Fening, K. O., Osekre, E., & Obeng Ofori, D. (2015). Insects as food and feed: A review. International Journal of Agricultural Research and Reviews, 3(1), 143-151.

Baker, M. A., Shin, J. T., & Kim, Y. W. (2016). An exploration and investigation of edible insect consumption: The impacts of image and description on risk perceptions and Pprchase intent. Psychology and Marketing, 33(2), 94-112.

Baker, M. A., T. S. Legendre ve Y. W. Kim.(2019). Edible insect gastronomy, George,USA: Routledge International Handbooks.

Başçınar, S. (2007). Ülkemizdeki Kabuklu Ve Yumuşakça Su Ürünleri Üretimi ve İhracatı. Yunus Araştırma Bülteni, ss. 13-17.

Büyüköztürk, Ş. (2011). Sosyal Bilimler İçin Veri Analizi El Kitabı-İstatistik, Araştırma Deseni SPSS Uygulamaları ve Yorum. (14. basım). Ankara, Pegem Akademi.

Candoğan P. ve Özdemir G. (2021). Sürdürülebilir Et Üretimi İçin Yenilikçi Yaklaşımlar. Gıda, 46(2): 408-427.

Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., & Francis, F. (2014). Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development. Journal of Sensory Studies, 29(1), 14-20.

D. Berillo ve N. Volkova. (2014). Preparation and physicochemical characteristics of cryogel based on gelatin and oxidised dextran. Journal of Materials Science, pp. 4855-4868.

E. Küçüköner. (2011). Koşnil ve Şellak Üretimi,» %1 içinde 1.Ulusal Helâl Ve Sağlıklı Gıda Kongresi, Ankara.

Gahukar, R. T. (2011). Entomophagy and human food security. International Journal of Tropical Insect Science, 31(3), 129-144.

Gürsoy, D. (2013). Tarihin Süzgecinde Mutfak Kültürümüz. (1. baskı). Oğlak Yayıncılık.

H. Ehrlich, O. V. Kaluzhnaya, E. Brunner, M. V. Tsurkan, A. Ereskovsky, M. Ilan, K. R. Tabachnick, V. V. Bazhenov, S. Paasch, M. Kammer, R. Born, A. Stelling, R. Galli, S. Belikov ve O. V. Pet. (2013). Identification and first insights into the structure and biosynthesis of chitin from the freshwater sponge Spongillalacustris. Journal of Structural Biology, pp. 474-483.

Indriania S, Karim MS, Nalinanona S, Karnjanapratum S. 2019. Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification, LWT- Food Science and Technology, 119, 108876, doi: https://doi.org/10.1016/j.lwt.2019.108876.

Karadeniz, Ş. ve Demirel, F. (2017). Bilimsel Araştırma Yöntemleri. (23. Basım). Ankara, Pegem Akademi.

Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama,» Journal of Tourism and Gastronomy Studies , pp. 1573-1587.

Karaman, R. (2019). Geçmişten Günümüze Gastronomi Trendleri:Potansiyel Yerli Turistlerin Yenşlebilir BöceklerAkımın Yönelik Algılarının Ölçülmesi,» Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü.

Kibar S. (2017). Böcek Yemenin Nesi Yanlış?. Çankırı Karatekin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 8(1): 96-113.

Kouřimská, L., & Adámková, A. (2016). Nutritional and sensory quality of edible insects. NFS Journal, 4, 22-26.

Le Goff G, Delarue J. 2015. Non-verbal evaluation of acceptance of insect-based productsusing a simple and holistic analysis of facial expressions, Food Quality and Preference, 56: 285- 293, doi: 10.1016/j.foodqual.2016.01.008.

Mankan, E. (2017). Gastronomide Yeni Trendler –Yenilebilir Böcekler. Turkish Studies, pp. 425-440.

Manunza, L. (2018). Casu Marzu: A Gastronomic Genealogy. %1 içinde Edible Insects in Sustainable Food Systems. Danimarka, Spring, pp. 139-145.

Megido RC, Gierts C, Blecker C, Brostaux Y, Haubruge E, Alabi T, Francis F. 2016. Consumer acceptance of insect-based alternative meat products in Western countries, Food Quality and Preference 52: 237–243, doi: https://doi.org/10.1016/j.foodqual.2016.05.004

Meixner O, Mörl von Pfalzen L. 2018. Die Akzeptanz von Insekten in der Ernährung: Eine Studie zur Vermarktung von Insekten als Lebensmittel aus Konsumentensicht. [The acceptance of insects in nutrition: A study on the marketing of insects as food from the consumer’s point of view].

Mitsuhashi, J. (2017). Edible Insects of the World. (1st ed.). CRC Press.

Muslu M. (2020). Sağlığın Geliştirilmesi Ve Sürdürülebilir Beslenme İçin Alternatif Bir Kaynak: Yenilebilir Böcekler. Gıda, 45(5): 1009-1018.

Oliveira LM, da Silva Lucas AJ, Cadavel CL, Mellado MS. 2017. Bread enriched with flour from cinereous cockroach (Nauphoeta cinerea). Innovative Food Science and Emerging Technologies, 44: 30-35, doi: https://doi.org/10.1016/j.ifset. 2017.08.015

Osimani A, Milanović V, Cardinali F, Roncolini A, Garofalo C, Clementi F, Pasquini M, Mozzon M, Foligni R, Raffaelli N, Zamporlini F, Aquilanti L. 2018. Bread enriched with cricket powder (Acheta domesticus): a technological, microbiological and nutritional evaluation. Innovative Food Science and Emerging Technologies, 48: 150-163. doi: https://doi.org/10.1016/j.ifset.2018.06.007.

Özkan, M. ve Güneş, E. (2020). Alternatif Gıda Kaynağı Olarak Yenilebilir Böceklerin Kullanımına Dair Bakış Açılarının Değerlendirilmesi,» Journal of Tourism and Gastronomy Studies, pp. 839-851.

Ramos Elorduy, J. (1998). Creepy crawly cuisine: The gourmet guide to edible insects. Park Street Press.

Ribeiro JC, Lima RC, Maia MRG, Almeida AA. Fonsecac AJM, Cabritac ARJ, Cunha LM. 2019. Impact of defatting freezedried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profileof cereal bars, LWT, Food Science and Technology 113: 1-7, doi: 10.1016/j.lwt.2019.108335.

Ryu, J.P., Shin J.T., Kim, J. ve Kim, Y.W. (2016). «Consumer preference for edible insectcontaining cookies determined by conjoint analysis: An exploratory study of Korean consumers,» Entomological Research, pp. 74-83.

Schlup Y, Brunner T. 2018. Prospects for insects as food in Switzerland: A tobit regression, Food Quality and Preference 64: 37-46, doi: 10.1016/j.foodqual.2017.10.010

Tan HSG, Verbaan YT, Stieger M. 2017. How will better products improve the sensory-liking and willingness to buy insect-based foods? Food Research International 92: 95-105, doi: 10.1016/j.foodres.2016.12.021

Tao J, Li YO. 2018. Edible insects as a means to address global malnutrition andfood insecurity issues. Food Quality and Safety, 2: 17–26. doi: https://doi.org/10.1093/fqsafe/fyy001.

Van Huis A. 2013. Potential of Insects as Food and Feed in Assuring Food Security. Annual Review of Entomology, 58: 563–583. doi: https://doi.org/10.1146/annurev-ento-120811-153704.

Van Huis, A., & Oonincx, D. G. (2017). The Environmental Sustainability of Insects as Food and Feed, A Review. Agronomy for Sustainable Development, 37(5), 1-14.

Van Huis, (2019). Insects as food and feed, a new emerging agricultural sector: a review, Journal of Insects as Food and Feed, pp. 27-44.

Vangsoe M.T., Thogersen R., Bertram H.C., Heckmann L.H.L., & Hansen M. (2018). Ingestion of insect protein isolate enhances blood amino acid concentrations similar to soy protein in a human trial. Nutrients, 10(10): 1357.