# Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (terasi)

## TL;DR

Researchers developed a fermented cricket paste similar to traditional shrimp paste, finding it safe, nutritious, and equally accepted by consumers.

## Contribution

The study introduces a sustainable, nutritionally enhanced cricket paste as an alternative to traditional shrimp paste.

## Key findings

- Cricket paste had comparable protein but higher carbohydrates and lower fat than shrimp paste.
- Cricket paste showed lower histamine levels and better stability and safety.
- Consumer acceptance of cricket-based chili paste was equal to shrimp-based paste.

## 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.