This study investigated the quality characteristics of emulsion-type chicken breast sausages containing black soldier fly larvae (BSFL) powder. The chicken breast and BSFL powder were added at various mixing ratios (C:chicken breast 56% and BSFL powder 0%, 1%:chicken breast 55% and BSFL powder 1%, 2%:chicken breast 54% and BSFL powder 2%, 3%:chicken breast 53% and BSFL powder 3%). The pH, moisture content, and water holding capacity of the sausages increased with the powder amount. In the instrumental color evaluation, the L* and b* values were significantly different among the samples (p<0.05). However, there was no significant difference in a* value (P>0.05) with the amount of powder added. Volatile basic nitrogen and acid value tended to increase with the amount of BSFL powder. The total phenolic content tended to increase, but the value of IC50 according to DPPH radical scavenging decreased as the amount of powder increased. This study concluded that BSFL powder can be used in meat products processing as a substitute for meat protein and may also improve antioxidant activity.

Abstract
서 론
재료 및 방법
결과 및 고찰
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감사의 글
References
Author Information

• 강훈석(제주대학교 식품생명공학과) | Hun-Seok Kang (Department of Food Bioengineering, Jeju National University)
• 부준혁(제주대학교 식품생명공학과) | Jun-Hyuk Boo (Department of Food Bioengineering, Jeju National University)
• 남정현(제주대학교 식품생명공학과) | Jung-Hyun Nam (Department of Food Bioengineering, Jeju National University)
• 현지용(제주대학교 식품생명공학과) | Ji-Yong Hyun (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author