This study was conducted to determine seafood product quality change in the fresh food cold chain logistics. Salmon was stored in three different simulated refrigerated distribution environments according to door opening time (0, 20, and 60 s) every 10 min before the samples’ qualities were evaluated. The temperature inside the refrigerator generally rose from the bottom to the top, and it was possible to confirm the rapid change in temperature in the order of A, B, and C as the door opening time increased. It was observed that the freshness of salmon decreased as the door opening time increased through the evaluation of various food qualities of salmon, such as its appearance, color, pH, VBN, moisture content, hardness, general bacteria, and E. coli bacteria. It was confirmed that fresh food quality is strongly associated with delivery temperature, while cold-chain delivery vehicles must reduce heat exposure time during delivery.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.

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.

본 연구는 흰점박이꽃무지 유충 분말의 첨가량에 따른 닭 가슴살 소시지의 품질특성에 대한 영향을 분석하였다. 분석 결과 흰점박이꽃무지 유충 분말 첨가 유화형 닭고기 소시지와 첨가하지 않은 대조구 간의 일반성분 차이는 보이지 않았다(p>0.05). 흰점박이꽃무지 유충 분말 첨가량에 따라 명도는 감소하고 황색도는 증가하는 경향을 보였으며, 흰점박이꽃무지 유충 분말의 높은 pH가 육제품의 pH를 상승시켜 가열감량은 감소시키고 보수력은 증가시키는 긍정적인 영향 을 보였다. 유화형 소시지의 물성 중 경도에서 흰점박이꽃 무지 유충 분말 첨가구가 대조구 보다 높은 값을 나타내 조직감에 변화를 주었으며, 자유라디칼 활성도와 총 페놀 함량은 흰점박이꽃무지 유충 분말의 첨가량에 따라 증가하는 경향을 보였다. 이러한 결과를 통해 흰점박이꽃무지 유충 분말의 우수한 항산화 활성이 육제품에서도 발현이 가능 하며 기능성 첨가물로서 흰점박이꽃무지 유충 분말을 활용 한 기능성 소시지 제조 또한 가능할 것으로 판단된다.