ArticleFoods (Basel, Switzerland)2025
Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The demand for sustainable protein has increased interest in edible insects, and fermentation can improve the sensory and nutritional profiles of novel foods. This study aimed to develop a fermented cricket paste using a method analogous to traditional shrimp paste and evaluate the physiochemical, nutritional, microbiological, and sensory properties. Both pastes were produced via a biphasic fermentation protocol and subsequently analyzed for their physicochemical, nutritional, microbiological, and sensory properties including consumer acceptance testing in a chili paste. The cricket paste showed a comparable protein content, but higher in carbohydrates and lower in fat. It also showed enhanced stability and safety, with a significantly lower level of histamine (2.37 ppm) compared with shrimp paste (50.51 ppm). While the microbial profiles were broadly similar, the cricket paste had a lower lactic acid bacteria community. Sensory analysis revealed distinct profiles, with the cricket paste characterized by a dark color, coarse texture, nutty/earthy aroma, bitter, and less umami. Despite these differences, consumer liking for chili pastes made with either product was statistically identical. Cricket paste is therefore a safe, stable, and nutritionally advantageous alternative that is highly acceptable to consumers when used as a culinary ingredient.
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