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.
Shin et al. (Fri,) studied this question.