ArticleFood science of animal resources2026
Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage.
Article in Food science of animal resources, 2026. 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
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.
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