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Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to produce the meat for human consumption is very limited. This study’s objective was to examine the influence of partial replacement of the HI-defatted flour on chicken meat’s technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH1 and pH2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one.

Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no umami taste. Fermentation, ageing, ripening and heat cooking are typical natural processes of protein hydrolysis during which free glutamate is released. The food industry most commonly uses it in the form of monosodium glutamate (MSG) in amounts between 0.1 and 0.8% as a flavour enhancer. Since the beginning of the 21st century, its use as a flavour enhancer in meat and meat products with reduced salt content has become more widespread. The sodium content of MSG (12.28 g/100 g) is one-third that of salt (39.34 g/100 g), making MSG a promising salt alternative in sodium reduction strategies. There is no one-sided and conclusive scientific information reporting adverse human health effects of MSG in the general population, and it is still considered safe. However, in the wake of "clean label" initiatives, many consumers would prefer not to have additives or flavour enhancers such as glutamates in their food. This can be overcome by the known synergistic effect of natural 5'-ribonucleotides and glutamates found in seaweed, cheese, fish sauce, yeast extract, soy sauce, fermented soybeans and tomatoes, as they enhance the overall perception of umami flavour.