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KMID : 0380620230550020138
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.138 ~ p.144
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Physicochemical properties of sterilized honey bee drone brood and the antioxidant activity and oxidative stability of yeot-gangjeong supplemented with honey bee drone brood
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Lee Ji-Yea
Son Da-Yeon
Surh Jeong-Hee
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Abstract
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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 freezedried 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.
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KEYWORD
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honey bee drone brood, protein, yeot-gangjeong, antioxidant activity, oxidative stability
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