Scholarlink

<p>This study aimed to assess the incorporation of cricket flour (<i>Acheta domesticus</i>) at 0% (CRF0), 2.5% (CRF2.5), 5.0% (CRF5.0), and 7.5% (CRF7.5) as a chicken meat replacer in nuggets and its effect on the technological, physicochemical, and microbiological properties during frozen storage. The addition of cricket flour significantly increased the pick-up values (<i>p</i> &lt; 0.05), leading to a higher protein content in CRF7.5 (17.35&#xa0;g/100&#xa0;g) compared to CRF0 (14.20&#xa0;g/100&#xa0;g) (<i>p</i> &lt; 0.05). Furthermore, pH and color parameters were influenced by the inclusion of cricket flour. Compared to CRF0, chicken nuggets with cricket flour were browner. No differences in texture parameters were observed (<i>p</i> &gt; 0.05). Microbiological analysis revealed that the cricket flour did not negatively impact the final product viability. This study demonstrated that replacing up to 7.5% chicken meat with cricket flour in frozen nuggets is viable.</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

Chicken nuggets with cricket (Acheta domesticus) flour as a meat replacer

  • 期刊论文

  • 发表日期：

    2025年8月12日

查看全文
  • Juliana Sant’Ana Falcão Leite,
  • Rafael Sepúlveda Fonsêca Trevisan Passos,
  • Camila Cristina Avelar De Sousa,
  • Thiago da Matta Pires Cruz,
  • Brenno Guimarães Barreto,
  • Adriel da Silva Luz,
  • Maurício Costa Alves Da Silva,
  • Ana Maria Herrero,
  • Claudia Ruiz-Capillas,
  • Carlos Pasqualin Cavalheiro

摘要

This study aimed to assess the incorporation of cricket flour (Acheta domesticus) at 0% (CRF0), 2.5% (CRF2.5), 5.0% (CRF5.0), and 7.5% (CRF7.5) as a chicken meat replacer in nuggets and its effect on the technological, physicochemical, and microbiological properties during frozen storage. The addition of cricket flour significantly increased the pick-up values (p < 0.05), leading to a higher protein content in CRF7.5 (17.35 g/100 g) compared to CRF0 (14.20 g/100 g) (p < 0.05). Furthermore, pH and color parameters were influenced by the inclusion of cricket flour. Compared to CRF0, chicken nuggets with cricket flour were browner. No differences in texture parameters were observed (p > 0.05). Microbiological analysis revealed that the cricket flour did not negatively impact the final product viability. This study demonstrated that replacing up to 7.5% chicken meat with cricket flour in frozen nuggets is viable.