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April 30, 2026Korean Journal of Food Science and TechnologyOpen Access

Effects of Protaetia brevitarsis larva addition and die temperature, moisture content on physicochemical properties of low-moisture meat analog

Sun-Young Cho Gi-Hyung Ryu

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Key Points

The aim is to explore how adding Protaetia brevitarsis larvae affects the properties of low-moisture meat analogs during processing.
Used extrusion molding process for meat analogs
Analyzed textural, emulsion, and antioxidant properties based on larva content
Conducted comparisons before and after extrusion
Increased hardness and chewiness with higher larva content (p<0.05)
Optimal hydration was observed at 10% larva addition, with a decrease at 20%
Antioxidant properties significantly increased with more larva, particularly noted in total phenol content (p<0.05)

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Implication

Investigates physicochemical changes in low-moisture meat analog with larva addition, suggesting enhanced functionality.

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Cite This Study

Cho et al. (2026) studied this question.

synapsesocial.com/papers/69fd7ddcbfa21ec5bbf061d2 https://doi.org/10.9721/kjfst.2026.58.2.231

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