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

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dc.title Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. – A preliminary study en
dc.contributor.author Kouřimská, Lenka
dc.contributor.author Kotrbová, Veronika
dc.contributor.author Kulma, Martin
dc.contributor.author Adámková, Anna
dc.contributor.author Mlček, Jiří
dc.contributor.author Sabolová, Monika
dc.contributor.author Homolková, Dana
dc.relation.ispartof Czech Journal Of Food Sciences
dc.identifier.issn 1212-1800 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 38
utb.relation.issue 1
dc.citation.spage 72
dc.citation.epage 76
dc.type article
dc.language.iso en
dc.publisher Czech Academy Agricultural Sciences
dc.identifier.doi 10.17221/49/2019-CJFS
dc.relation.uri https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=49_2019-CJFS
dc.subject acceptability en
dc.subject edible insects en
dc.subject novel food en
dc.subject sensory analysis en
dc.description.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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009610
utb.identifier.scopus 2-s2.0-85086826618
utb.identifier.wok 000518436500010
utb.source J-wok
dc.date.accessioned 2020-03-26T10:44:53Z
dc.date.available 2020-03-26T10:44:53Z
dc.description.sponsorship Internal Grant Agency of the CULS Prague (CIGA) [20182009]
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Mlček, Jiří
utb.wos.affiliation [Kourimska, Lenka; Kotrbova, Veronika; Sabolova, Monika; Homolkova, Dana] Czech Univ Life Sci Prague, Dept Microbiol Nutr & Dietet, Prague, Czech Republic; [Kulma, Martin] Czech Univ Life Sci Prague, Dept Zool & Fisheries, Prague, Czech Republic; [Adamkova, Anna; Mlcek, Jiri] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Zlin, Czech Republic
utb.scopus.affiliation Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic; Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Prague, Czech Republic; Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
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