Physicochemical properties of sterilized honey bee drone brood and the antioxidant activity and oxidative stability of yeot-gangjeong supplemented with honey bee drone brood; 멸균한 수벌번데기 분말의 이화학적 특성과 이를 첨가한 밀엿강정의 산화방지 활성 및 산화안정성

초록

This study investigated the feasibility of honey bee drone brood (HDB), which has a high protein content, as a food ingredient. HDB was incorporated into yeot-gangjeong at 3% after being sterilized at 121oC for 15 min. The freeze-dried and sterilized HDB contained 41.6% protein, 22.6% fat, and 27.2% carbohydrate. Following sterilization, the total reducing capacity and radical scavenging activity of HDB significantly increased (p<0.001), while the level of lipid oxidation products (LOPs) increased significantly (p<0.01). The antioxidant activities of yeot-gangjeong increased with the addition of sterilized HDB (p<0.05). Meanwhile, LOPs increased significantly (p<0.05) during storage at 25oC for 3 months. These results demonstrate that processing conditions to improve the oxidative stability of HDB, along with sterilization, are warranted to utilize HDB as a food ingredient. © 2023 Korean Society of Food Science and Technology. All rights reserved.

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