{"id":"https://openalex.org/W7166322644","doi":"https://doi.org/10.29081/chiba.2026.662","title":"PHYSICOCHEMICAL, OXIDATIVE, AND SENSORY PROPERTIES OF BAKED PORK MEATBALLS FORMULATED WITH CRICKET POWDER AND SPIRULINA AS ALTERNATIVE PROTEINS","display_name":"PHYSICOCHEMICAL, OXIDATIVE, AND SENSORY PROPERTIES OF BAKED PORK MEATBALLS FORMULATED WITH CRICKET POWDER AND SPIRULINA AS ALTERNATIVE PROTEINS","publication_year":2026,"publication_date":"2026-06-25","ids":{"openalex":"https://openalex.org/W7166322644","doi":"https://doi.org/10.29081/chiba.2026.662"},"language":"en","primary_location":{"id":"doi:10.29081/chiba.2026.662","doi":"https://doi.org/10.29081/chiba.2026.662","is_oa":true,"landing_page_url":"https://doi.org/10.29081/chiba.2026.662","pdf_url":null,"source":{"id":"https://openalex.org/S4404662906","display_name":"Scientific Study & Research","issn_l":"1582-540X","issn":["1582-540X","2344-5467"],"is_oa":true,"is_in_doaj":true,"is_core":false,"listed_in":["doaj","dongbi-c","poland-20"],"host_organization":"https://openalex.org/P4404662905","host_organization_name":"Alma Mater Viadrina","host_organization_lineage":["https://openalex.org/P4404662905"],"host_organization_lineage_names":["Alma Mater Viadrina"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Scientific Study &amp; Research. Chemistry &amp; Chemical Engineering, Biotechnology, Food Industry","raw_type":"journal-article"},"volume":null,"type":"article","indexed_in":["crossref","doaj"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://doi.org/10.29081/chiba.2026.662","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5071844718","display_name":"Maria Momchilova","orcid":"https://orcid.org/0000-0003-0328-6844","observed_orcids":["https://orcid.org/0000-0003-0328-6844"]},"institutions":[{"id":"https://openalex.org/I4210163436","display_name":"Agricultural Academy","ror":"https://ror.org/05cka2t18","country_code":"BG","type":"government","lineage":["https://openalex.org/I4210163436"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Maria M. Momchilova","raw_affiliation_strings":["Institute of Food Preservation and Quality, Food Technology Division, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Institute of Food Preservation and Quality, Food Technology Division, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria","institution_ids":["https://openalex.org/I4210163436"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5035659359","display_name":"Dilyana Gradinarska","orcid":"https://orcid.org/0000-0003-2373-4333","observed_orcids":["https://orcid.org/0000-0003-2373-4333"]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Dilyana N. Gradinarska-Ivanova","raw_affiliation_strings":["University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5044322062","display_name":"Petya Boyanova","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Petya B. Boyanova","raw_affiliation_strings":["University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5018039927","display_name":"K. Valkova-Jorgova","orcid":"https://orcid.org/0000-0003-4065-9187","observed_orcids":["https://orcid.org/0000-0003-4065-9187"]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Katya I. Valkova-Yorgova","raw_affiliation_strings":["University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria","institution_ids":["https://openalex.org/I4210086451"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.3935044,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":"27","issue":"2","first_page":"139","last_page":"152"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.989300012588501,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.989300012588501,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12336","display_name":"Insect Utilization and Effects","score":0.007199999876320362,"subfield":{"id":"https://openalex.org/subfields/1109","display_name":"Insect Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food and Agricultural Sciences","score":0.00139999995008111,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/cricket-powder","display_name":"cricket powder","score":0.8140000104904175},{"id":"https://openalex.org/keywords/spirulina","display_name":"Spirulina","score":1.0},{"id":"https://openalex.org/keywords/alternative-proteins","display_name":"alternative protein sources","score":0.8040000200271606},{"id":"https://openalex.org/keywords/pork-meatballs","display_name":"pork meatballs","score":0.7429999709129333},{"id":"https://openalex.org/keywords/oxidative-stability","display_name":"oxidative stability","score":0.8240000009536743},{"id":"https://openalex.org/keywords/lipid-oxidation","display_name":"lipid oxidation","score":0.8619999885559082},{"id":"https://openalex.org/keywords/emulsion-stability","display_name":"emulsion stability","score":0.7269999980926514},{"id":"https://openalex.org/keywords/texture","display_name":"texture","score":0.628000020980835},{"id":"https://openalex.org/keywords/color","display_name":"color","score":0.5910000205039978},{"id":"https://openalex.org/keywords/phycocyanin","display_name":"phycocyanin","score":0.8410000205039978},{"id":"https://openalex.org/keywords/carotenoids","display_name":"carotenoids","score":0.9380000233650208},{"id":"https://openalex.org/keywords/protein-denaturation","display_name":"protein denaturation","score":0.7649999856948853},{"id":"https://openalex.org/keywords/water-holding-capacity","display_name":"water holding capacity","score":0.9070000052452087},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.7020000219345093}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.854200005531311},{"id":"https://openalex.org/C2779784034","wikidata":"https://www.wikidata.org/wiki/Q285335","display_name":"Spirulina (dietary supplement)","level":3,"score":0.7904000282287598},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.7508999705314636},{"id":"https://openalex.org/C2777014122","wikidata":"https://www.wikidata.org/wiki/Q7571993","display_name":"Soy protein","level":2,"score":0.5609999895095825},{"id":"https://openalex.org/C2781401929","wikidata":"https://www.wikidata.org/wiki/Q5205953","display_name":"DPPH","level":3,"score":0.5041000247001648},{"id":"https://openalex.org/C2778123984","wikidata":"https://www.wikidata.org/wiki/Q187634","display_name":"Emulsion","level":2,"score":0.4754999876022339},{"id":"https://openalex.org/C28781525","wikidata":"https://www.wikidata.org/wiki/Q191907","display_name":"Carotenoid","level":2,"score":0.435699999332428},{"id":"https://openalex.org/C2778484053","wikidata":"https://www.wikidata.org/wiki/Q796758","display_name":"Egg white","level":2,"score":0.4259999990463257},{"id":"https://openalex.org/C2994476132","wikidata":"https://www.wikidata.org/wiki/Q898539","display_name":"Lipid oxidation","level":3,"score":0.3935999870300293},{"id":"https://openalex.org/C2781313515","wikidata":"https://www.wikidata.org/wiki/Q98957255","display_name":"Cricket","level":2,"score":0.3765000104904175},{"id":"https://openalex.org/C2777504301","wikidata":"https://www.wikidata.org/wiki/Q418230","display_name":"Thiobarbituric acid","level":4,"score":0.36910000443458557},{"id":"https://openalex.org/C147652278","wikidata":"https://www.wikidata.org/wiki/Q5251081","display_name":"Defatting","level":2,"score":0.35280001163482666},{"id":"https://openalex.org/C64584667","wikidata":"https://www.wikidata.org/wiki/Q161179","display_name":"Pigment","level":2,"score":0.3431999981403351},{"id":"https://openalex.org/C2777352226","wikidata":"https://www.wikidata.org/wiki/Q7669516","display_name":"TBARS","level":4,"score":0.33169999718666077},{"id":"https://openalex.org/C2780589914","wikidata":"https://www.wikidata.org/wiki/Q10675206","display_name":"Ingredient","level":2,"score":0.3237000107765198},{"id":"https://openalex.org/C3019009989","wikidata":"https://www.wikidata.org/wiki/Q8054","display_name":"Plant protein","level":2,"score":0.29820001125335693},{"id":"https://openalex.org/C24223341","wikidata":"https://www.wikidata.org/wiki/Q218385","display_name":"Sensory analysis","level":2,"score":0.2874999940395355},{"id":"https://openalex.org/C70899900","wikidata":"https://www.wikidata.org/wiki/Q290439","display_name":"Polyphenol","level":3,"score":0.28369998931884766},{"id":"https://openalex.org/C2778004101","wikidata":"https://www.wikidata.org/wiki/Q133948","display_name":"Antioxidant","level":2,"score":0.2799000144004822},{"id":"https://openalex.org/C139145706","wikidata":"https://www.wikidata.org/wiki/Q189567","display_name":"Food additive","level":2,"score":0.26989999413490295},{"id":"https://openalex.org/C2780132029","wikidata":"https://www.wikidata.org/wiki/Q752276","display_name":"Functional food","level":2,"score":0.26820001006126404},{"id":"https://openalex.org/C193601281","wikidata":"https://www.wikidata.org/wiki/Q19426","display_name":"Lightness","level":2,"score":0.2653999924659729},{"id":"https://openalex.org/C2779956635","wikidata":"https://www.wikidata.org/wiki/Q7168518","display_name":"Perilla","level":3,"score":0.26089999079704285},{"id":"https://openalex.org/C2993156956","wikidata":"https://www.wikidata.org/wiki/Q903485","display_name":"Protein isolate","level":2,"score":0.2524000108242035}],"mesh":[],"locations_count":2,"locations":[{"id":"doi:10.29081/chiba.2026.662","doi":"https://doi.org/10.29081/chiba.2026.662","is_oa":true,"landing_page_url":"https://doi.org/10.29081/chiba.2026.662","pdf_url":null,"source":{"id":"https://openalex.org/S4404662906","display_name":"Scientific Study & Research","issn_l":"1582-540X","issn":["1582-540X","2344-5467"],"is_oa":true,"is_in_doaj":true,"is_core":false,"listed_in":["doaj","dongbi-c","poland-20"],"host_organization":"https://openalex.org/P4404662905","host_organization_name":"Alma Mater Viadrina","host_organization_lineage":["https://openalex.org/P4404662905"],"host_organization_lineage_names":["Alma Mater Viadrina"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Scientific Study &amp; Research. Chemistry &amp; Chemical Engineering, Biotechnology, Food Industry","raw_type":"journal-article"},{"id":"pmh:oai:doaj.org/article:b08bdcaf45e74d1d8948c2c29c7adaf4","doi":null,"is_oa":false,"landing_page_url":"https://doi.org/10.29081/ChIBA.2026.662","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 27, Iss 2, Pp 139-152 (2026)","raw_type":"article"}],"best_oa_location":{"id":"doi:10.29081/chiba.2026.662","doi":"https://doi.org/10.29081/chiba.2026.662","is_oa":true,"landing_page_url":"https://doi.org/10.29081/chiba.2026.662","pdf_url":null,"source":{"id":"https://openalex.org/S4404662906","display_name":"Scientific Study & Research","issn_l":"1582-540X","issn":["1582-540X","2344-5467"],"is_oa":true,"is_in_doaj":true,"is_core":false,"listed_in":["doaj","dongbi-c","poland-20"],"host_organization":"https://openalex.org/P4404662905","host_organization_name":"Alma Mater Viadrina","host_organization_lineage":["https://openalex.org/P4404662905"],"host_organization_lineage_names":["Alma Mater Viadrina"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Scientific Study &amp; Research. Chemistry &amp; Chemical Engineering, Biotechnology, Food Industry","raw_type":"journal-article"},"sustainable_development_goals":[{"score":0.958299994468689,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W4416817199","https://openalex.org/W4401685173","https://openalex.org/W4394989903","https://openalex.org/W4205434516","https://openalex.org/W4416352355","https://openalex.org/W7221361056","https://openalex.org/W4412949778","https://openalex.org/W4400863198","https://openalex.org/W7125382533","https://openalex.org/W3097216091"],"abstract_inverted_index":{"This":[0],"study":[1],"examined":[2],"the":[3,15,52,61,98,151,181],"effects":[4],"of":[5,22,35,46,60,95,121,184],"replacing":[6],"soy":[7,38,197],"protein":[8,36,72,84,127,191,198],"with":[9,30],"cricket":[10,42,68,124,185],"powder":[11,69,125,186],"and":[12,19,33,41,58,73,79,86,104,107,115,123,129,150,187],"spirulina":[13,96,122,173,188],"on":[14],"compositional,":[16],"technological,":[17],"oxidative,":[18],"sensory":[20],"properties":[21],"baked":[23],"pork":[24],"meatballs.":[25],"Seven":[26],"formulations":[27],"were":[28,161],"prepared":[29],"varying":[31],"proportions":[32],"combinations":[34],"sources:":[37],"protein,":[39],"spirulina,":[40],"powder.":[43],"The":[44,93,118,137,178],"inclusion":[45,174],"these":[47],"alternative":[48],"proteins":[49],"significantly":[50],"influenced":[51],"proximate":[53],"composition,":[54],"color,":[55],"emulsion":[56,135],"stability,":[57],"texture":[59],"products":[62],"(P":[63],"<":[64],"0.05).":[65],"Samples":[66],"containing":[67],"exhibited":[70],"higher":[71],"lipid":[74],"contents":[75],"but":[76],"lower":[77],"moisture":[78],"cooking":[80],"yield,":[81],"indicating":[82],"stronger":[83],"denaturation":[85],"reduced":[87],"water-holding":[88],"capacity":[89],"during":[90],"heat":[91],"treatment.":[92],"addition":[94],"improved":[97],"nutritional":[99],"profile":[100],"through":[101],"increased":[102,126],"mineral":[103],"fiber":[105],"content":[106,128],"enhanced":[108],"oxidative":[109],"stability":[110],"due":[111],"to":[112,156],"its":[113],"phycocyanin":[114],"carotenoid":[116],"pigments.":[117],"combined":[119],"use":[120],"textural":[130],"firmness":[131],"while":[132],"maintaining":[133],"satisfactory":[134],"stability.":[136],"lowest":[138],"thiobarbituric":[139],"acid":[140],"reactive":[141],"substances":[142],"(TBARS)":[143],"values":[144],"(0.31":[145],"-":[146],"0.41":[147],"mg":[148],"MDA\u00b7kg-1)":[149],"highest":[152],"DPPH":[153],"activity":[154],"(up":[155],"144":[157],"\u03bcmol":[158],"TE/100":[159],"g)":[160],"recorded":[162],"in":[163,199],"cricket-enriched":[164],"samples.":[165],"Sensory":[166],"evaluation":[167],"confirmed":[168],"good":[169],"overall":[170],"acceptability,":[171],"although":[172],"affected":[175],"color":[176],"perception.":[177],"findings":[179],"demonstrate":[180],"functional":[182],"potential":[183],"as":[189],"sustainable":[190],"ingredients":[192],"that":[193],"can":[194],"partially":[195],"substitute":[196],"thermally":[200],"processed":[201],"meat":[202],"products.":[203]},"counts_by_year":[],"updated_date":"2026-10-28T10:33:24.094632","created_date":"2026-06-28T00:00:00"}