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YENİLEBİLİR BÖCEKLER KAPSAMINDA ÇEKİRGE VE KARİDES

Year 2020, Volume: 1 Issue: 1, 1 - 11, 31.03.2020

Abstract

Yenilebilir böcekler kavramı son zamanlarda özellikle gastronomi alanında kendinden sıkça söz ettiren bir trend olarak kendine yer bulmakla birlikte 2050 yılı muhtemel gıda sıkıntısı gibi durumlar adına da oldukça önemli ve üzerinde durulması gereken bir konu olarak görülmektedir. Bu kapsamda kara böcekleri arasında sıklıkla tüketilen çekirge ve ona iskelet yapısı ve besin içeriği olarak oldukça benzer olan karides bu çalışmanın ana araştırma alanını oluşturmaktadır. Dünya genelinde böcek tüketimi oldukça yaygın olmasına rağmen Türkiye’ de bu seviye yok denecek kadar düşük seviyelerdedir. Fakat karides, midye, istakoz gibi deniz böceklerinin tüketimi ise oldukça sık görülmektedir. Bu kapsamda çalışmada bireylerin karides’i sıklıkla tüketmelerine rağmen ona oldukça benzer olan çekirgeyi’ de tüketebilecek olmaları adına bu iki böceğin karşılaştırılmasının yapılması amaçlanmaktadır. Bu kapsamda çalışmada yenilebilir böcekler, çekirge ve karidesin tüketim düzeyleri, yapısal özellikleri ve besin içeriklerine yer verilmiştir.

References

  • Banjo, A. D., Lawal, O. A. ve Aina, S. A. (2006). Insects Associated with Some Medicinal Plants in South-Western Nigeria. World Journal of Zoology, 1(1), 40-43.
  • Barennes, H., Phimmasane, M. ve Rajaonarivo, C. (2015). Insect Consumption to Address Undernutrition, A National Survey on The Prevalence of İnsect Consumption Among Adults and Vendors in Laos. PloS one, 10(8), 1- 16.
  • Bukkens, S. G. (1997). The Nutritional Value of Edible İnsects. Ecology of Food and Nutrition, 36(2-4), 287-319.
  • Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., ... ve Francis, F. (2014). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1), 14-20.
  • Cerritos, R. ve Cano-Santana, Z. (2008). Harvesting Grasshoppers Sphenarium Purpurascens in Mexico for Human Consumption: A Comparison With İnsecticidal Control for Managing Pest Outbreaks. Crop Protection, 27(3-5), 473-480.
  • Durst, P. B., Johnson, D. V., Leslie, R. N. ve Shono, K. (2010). Forest İnsects as Food: Humans Bite Back. RAP Publication: Bangkok, Thailand.
  • Food and Agricultural Organization, The State of World Fisheries and Aquaculture, BiAnnual Report, FAO, Rome, 201
  • Hanboonsong, Y. ve Durst, P. B. (2014). Edible İnsects İn Lao PDR: Building On Tradition To Enhance Food Security. FAO.
  • Jongema E., (2015). World List of Edible İnsects. Wageningen, The Netherlands: Wageningen University.
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587
  • Kraig, B. (2004). Entomophagy. Hosking, R. (Ed.), Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, İçinde (176-183), Great Britain: Prospect Books.
  • Lockwood, J.A. (2004). Locust: The Devastating Rise and Disappearance of the İnsect That Shaped the American Frontier. New York, USA, Basic Books.
  • Martin, D. (2014). Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet. New Harvest, Houghton Mifflin Harcourt.
  • Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., ... ve Deleu, M. (2016). Grasshoppers as a food source? A review. Biotechnologie, Agronomie, Société et Environnement. Biotechnology, Agronomy, Society and Environment, 20(1), 337-352
  • Premalatha, M., Abbasi, T., Abbasi, T. ve Abbasi, S. A. (2011). Energy Efficient Food Production to Reduce Global Warming and Ecodegradation: The Use of Edible İnsects. Renewable and Sustainable Energy Reviews, 15(9), 4357- 4360. Ramos-Elorduy Blasquez J.., Pino Moreno J.M. ve Martinez Camacho V.H. (2012). Could Grasshoppers Be A Nutritive Meal? Food and Nutrition Sciences, 3(2), 164-175.
  • Ramos-Elorduy, J., Moreno, J. M. P., Prado, E. E., Perez, M. A., Otero, J. L. ve De Guevara, O. L. (1997). Nutritional Value of Edible İnsects from the State of Oaxaca, Mexico. Journal of food composition and analysis, 10(2), 142-157.
  • Simopoulos, A. P., The importance of the omega-6/omega-3 fatty acids ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med., 2008, 233, 674-688.
  • Ssepuuya, G., Mukisa, I. M. ve Nakimbugwe, D. (2017). Nutritional Composition, Quality, and Shelf Stability of Processed Ruspolia Nitidula (Edible Grasshoppers). Food Science & Nutrition, 5(1), 103-112.
  • Van Huis, A. (2017). Edible İnsects Contributing to Food Security, Agric and Food Secur, 4(20), 1- 9.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P. (2013). Edible İnsects: Future Prospects for Food and Feed Security (No. 171).
  • Food and Agriculture Organization of the United Nations.
Year 2020, Volume: 1 Issue: 1, 1 - 11, 31.03.2020

Abstract

References

  • Banjo, A. D., Lawal, O. A. ve Aina, S. A. (2006). Insects Associated with Some Medicinal Plants in South-Western Nigeria. World Journal of Zoology, 1(1), 40-43.
  • Barennes, H., Phimmasane, M. ve Rajaonarivo, C. (2015). Insect Consumption to Address Undernutrition, A National Survey on The Prevalence of İnsect Consumption Among Adults and Vendors in Laos. PloS one, 10(8), 1- 16.
  • Bukkens, S. G. (1997). The Nutritional Value of Edible İnsects. Ecology of Food and Nutrition, 36(2-4), 287-319.
  • Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., ... ve Francis, F. (2014). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1), 14-20.
  • Cerritos, R. ve Cano-Santana, Z. (2008). Harvesting Grasshoppers Sphenarium Purpurascens in Mexico for Human Consumption: A Comparison With İnsecticidal Control for Managing Pest Outbreaks. Crop Protection, 27(3-5), 473-480.
  • Durst, P. B., Johnson, D. V., Leslie, R. N. ve Shono, K. (2010). Forest İnsects as Food: Humans Bite Back. RAP Publication: Bangkok, Thailand.
  • Food and Agricultural Organization, The State of World Fisheries and Aquaculture, BiAnnual Report, FAO, Rome, 201
  • Hanboonsong, Y. ve Durst, P. B. (2014). Edible İnsects İn Lao PDR: Building On Tradition To Enhance Food Security. FAO.
  • Jongema E., (2015). World List of Edible İnsects. Wageningen, The Netherlands: Wageningen University.
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587
  • Kraig, B. (2004). Entomophagy. Hosking, R. (Ed.), Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, İçinde (176-183), Great Britain: Prospect Books.
  • Lockwood, J.A. (2004). Locust: The Devastating Rise and Disappearance of the İnsect That Shaped the American Frontier. New York, USA, Basic Books.
  • Martin, D. (2014). Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet. New Harvest, Houghton Mifflin Harcourt.
  • Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., ... ve Deleu, M. (2016). Grasshoppers as a food source? A review. Biotechnologie, Agronomie, Société et Environnement. Biotechnology, Agronomy, Society and Environment, 20(1), 337-352
  • Premalatha, M., Abbasi, T., Abbasi, T. ve Abbasi, S. A. (2011). Energy Efficient Food Production to Reduce Global Warming and Ecodegradation: The Use of Edible İnsects. Renewable and Sustainable Energy Reviews, 15(9), 4357- 4360. Ramos-Elorduy Blasquez J.., Pino Moreno J.M. ve Martinez Camacho V.H. (2012). Could Grasshoppers Be A Nutritive Meal? Food and Nutrition Sciences, 3(2), 164-175.
  • Ramos-Elorduy, J., Moreno, J. M. P., Prado, E. E., Perez, M. A., Otero, J. L. ve De Guevara, O. L. (1997). Nutritional Value of Edible İnsects from the State of Oaxaca, Mexico. Journal of food composition and analysis, 10(2), 142-157.
  • Simopoulos, A. P., The importance of the omega-6/omega-3 fatty acids ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med., 2008, 233, 674-688.
  • Ssepuuya, G., Mukisa, I. M. ve Nakimbugwe, D. (2017). Nutritional Composition, Quality, and Shelf Stability of Processed Ruspolia Nitidula (Edible Grasshoppers). Food Science & Nutrition, 5(1), 103-112.
  • Van Huis, A. (2017). Edible İnsects Contributing to Food Security, Agric and Food Secur, 4(20), 1- 9.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P. (2013). Edible İnsects: Future Prospects for Food and Feed Security (No. 171).
  • Food and Agriculture Organization of the United Nations.
There are 21 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Research Articles
Authors

Ramazan Karaman 0000-0002-3801-2651

Göksel Kemal Girgin 0000-0002-9000-5256

Publication Date March 31, 2020
Submission Date February 1, 2020
Published in Issue Year 2020 Volume: 1 Issue: 1

Cite

APA Karaman, R., & Girgin, G. K. (2020). YENİLEBİLİR BÖCEKLER KAPSAMINDA ÇEKİRGE VE KARİDES. Journal of Global Tourism and Technology Research, 1(1), 1-11.

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