领学术科研之先，创食品科技之新
—— 中国食品杂志社
This study examined the effects of varying concentrations of Tenebrio molitor larval protein (TMLP) on the quality characteristics of frankfurters, which were formulated with a 50% lower phosphate content. The addition of TMLP significantly reduced the cooking loss of frankfurters with 50% reduced phosphate content (P < 0.05) and enhanced their elastic properties, as confirmed by dynamic rheological analysis. Moreover, both macroscopic and microscopic images revealed that a 2% (m/m) TMLP resulted in a more pronounced pink colour and a denser protein network, with no significant differences noted in flavour or sensory attributes compared to the control group (P > 0.05). Furthermore, in vitro digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content. Therefore, our results suggest that the addition of TMLP is a practical and effective way of producing high-quality, easily digestible frankfurters with reduced phosphate content.
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