Abstract
Abstract In this study, the quality characteristics and functionality of pork patties added with drone pupae powder (DP) were investigated. Pork patties were prepared by adding 0, 1, 3, 5, and 7 % of DP and stored in a refrigerator for 7 days. As the content of DP increased, moisture decreased while protein, fat, and carbohydrate contents increased compared to those in the control group. Cooking Loss (CL) showed a decreasing tendency compared to the control group. Total microbial count (TMC) showed a significant difference according to the storage period (). Treatment groups with the addition of DP showed lower TMC values than the control group, indicating that DP could inhibit microorganisms. The addition of 3% DP inhibited lipid oxidation (TBARS) and protein deterioration (VBN). The group to which 3% of DP was added showed the highest antioxidant activity (DPPH). These results suggest that DP has a positive effect on the storage properties of pork patties. In conclusion, the addition of 3% of DP lead to the best quality characteristics and storage stability, suggesting that it can be used as an additive in meat product manufacturing.
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