• Title/Summary/Keyword: perilla leaf(PL)

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Effects of Addition of Perilla Leaf Powder on the Surface Color, Residual Nitrite and Shelf Life of Pork Sausage (들깻잎 분말 첨가가 돈육소시지의 표면색깔, 아질산 잔류량 및 저장성에 미치는 영향)

  • 정인철;김영길;문윤희
    • Journal of Life Science
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    • v.12 no.6
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    • pp.654-660
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    • 2002
  • This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

Artificial Die for mass-Rearing of the Perilla Leaf Pyralid, Pyrausta panopealis Walker (Lepidoptera : Pyralidae) (인공사료에 의한 들깨잎말이명나방의 실내대량사육)

  • 설광열;고현관
    • Korean journal of applied entomology
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    • v.29 no.3
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    • pp.190-193
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    • 1990
  • To establish the successive rearing method of the perilla leaf pyralid, Prausta panopealis Walker, experiments were carried out wiht three diets based on a JAMSI-type artificial die for silkworm. On the SS4 diet containing 40% of perilla leaf powder the pupal and adult yields were higher than those on th fresh green perilla leaves.

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Effects of Tempearture and Food Source on Pupal Development, Adult Longevity and Oviposition of the Tobacco Cutworm, Spodoptera litura Fabricius (온도 및 기주조건이 담배거세나방의 용발육, 성충수명 및 산란에 미치는 영향)

  • 배순도;박경배
    • Korean journal of applied entomology
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    • v.38 no.1
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    • pp.23-28
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    • 1999
  • This study was conducted to determine the effect of temperatures, 24"C, 28$^{\circ}$C and 32"C,and food sources on pupal development, adult longevity and oviposition of tobacco cutworm, Spodopteralitura Fabricius. Percent pupation of S. litura was became higher at higher temperature from 23% to 88%.And its percent pupation was highest on soybean leaf (SL), followed by perilla leaf (PL), sweet potato leaf(SPL) and artificial diet (AD). Pupal weight ranged from 0.28g on SPL to 0.40 g on PL and was tended toheavier with decreasing temperature. The mean pupal duration was 14, 10 and 7 days at 24"C, 28$^{\circ}$C and32"C, respectively. Percent emergence was in range of 21% to 89% with higher percent emergence as thetemperature increased and both 28$^{\circ}$C and 24$^{\circ}$C was highest on SL, followed by PL, SPL and AD, but at24$^{\circ}$C the order was SPL, PL, SL and then AD. Preoviposition duration was 3.2 days at 24"C, 2.8 days at28$^{\circ}$C and 2.5 days at 32$^{\circ}$C. Adult longevity became shorter as the temperature increased from 6.4 to 3.9days. Male longevity was longer than that of female. Adults lived longest when they were reared on PL,followed by SL, SPL and AD. Total number of eggs laid per female varied from 803 to 1,441 regardlessof the treatments, but those were significantly more on natural foods than on AD. Number of eggs per eggmass was 97.4 at 24$^{\circ}$C 155.8 at 28$^{\circ}$C and 104.7 at 32$^{\circ}$C. Number of egg mass was 12.0, 6.7 and 11.3 at24"C, 28$^{\circ}$C and 32"C, respectively.4"C, 28$^{\circ}$C and 32"C, respectively.

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