Scholarlink

<p><i>Protaetia brevitarsis seulensis</i> larvae (PBL) are rich in nutrients and bioactive compounds, making them a promising alternative protein source. This study evaluated the effects of PBL powder on the quality and storage stability of chicken nuggets. Chicken nuggets were prepared with 0%, 1%, 3%, and 5% PBL powder. As the PBL concentration increased, the protein and fat content increased, while the moisture decreased (<i>p</i> &lt; 0.05). Color analysis showed that increasing PBL concentrations reduced lightness but increased redness and yellowness&#xa0;(<i>p</i> &lt; 0.05) . The water-holding capacity improved, and thiobarbituric acid reactive substances values decreased, indicating the antioxidant effect of PBL&#xa0;(<i>p</i>&#xa0;&lt; 0.05). However, microbial growth increased ( with higher PBL concentrations (<i>p</i> &lt; 0.05). While PBL powder enhanced the nutritional value and oxidative stability of chicken nuggets, further research is needed to optimize its application for improved sensory attributes and microbial safety.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月20日

查看全文
  • Ju Yi Shin,
  • Hyeong Sang Kim

摘要

Protaetia brevitarsis seulensis larvae (PBL) are rich in nutrients and bioactive compounds, making them a promising alternative protein source. This study evaluated the effects of PBL powder on the quality and storage stability of chicken nuggets. Chicken nuggets were prepared with 0%, 1%, 3%, and 5% PBL powder. As the PBL concentration increased, the protein and fat content increased, while the moisture decreased (p < 0.05). Color analysis showed that increasing PBL concentrations reduced lightness but increased redness and yellowness (p < 0.05) . The water-holding capacity improved, and thiobarbituric acid reactive substances values decreased, indicating the antioxidant effect of PBL (p < 0.05). However, microbial growth increased ( with higher PBL concentrations (p < 0.05). While PBL powder enhanced the nutritional value and oxidative stability of chicken nuggets, further research is needed to optimize its application for improved sensory attributes and microbial safety.