Effects of substituting chicken with silkworm pupae powder in crispy chicken snack products
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Abstract
Silkworms are crucial economic insects that significantly contribute to Thailand's national economy and gross domestic product (GDP). The silkworm produces byproducts, including cocoons, which can be utilized to increase farmers' income. To explore this potential, this study aims to replace chicken meat with silkworm pupae powder in crispy chicken snacks. To optimize the ratio of chicken and silkworm pupae powder to crispy chicken products instead of silkworm pupae powder. It was found that the 60:20 ratio (chicken: silkworm pupae powder) provided the optimum formulation. The result showed the control replacing the silkworm pupae powder to crispy chicken products, L*, a*, b* color values, crispness, moisture content and protein content tended to decrease and fat content increased (7.31±0.63%) with significant difference observed (p≤0.05). The condition baking temperature and time were studied and it was found that increasing temperature and time influenced color and crispness. While water activity (aw) and moisture content decreased with a significant difference was observed (p≤0.05). At 130ºC for 15 minutes revealed the highest score (p≤0.05). Crispy chicken snack was also evaluated for shelf-life by packing in an aluminum-zipped bag and stored at 42ºC for 2 weeks. The results revealed that the color was not significantly comparable to the control's (p>0.05). However, moisture content, acid value (A.V.), peroxide value (P.V.) and aw of both formulas tended to increase. The microorganisms detected no excess of the community product standards#100/2553.
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References
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