• Food Science and Biotechnology
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• 제17권4호
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• pp.799-804
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• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• 한국잠사곤충학회지
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• 제40권2호
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• pp.176-179
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• 1998

Injection method of Paecilomyces japonica to Antheraea pernyi pupal body was investigated on feasibility for production of the corresponding vegetable wasp and plant worm. Infection rate of P. japonica to the pupae was 100%, and also fruiting body formation rate was 97%. The initial pupal body weight of 9.38 g befor injection of P. japonica to the pupae was finally reduced to 7.87g after two weeks in vivo culture. From these results, the injection method to pupal body will be useful for the production of Antheraea vegetable wasp and plant worm in future.

• 한국축산식품학회지
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• 제28권5호
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• pp.521-528
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• 2008

본 연구는 누에분말 및 누에동충하초분말을 첨가하여 제조한 돈육 패티의 $5^{\circ}C$ 냉장저장 기간(0, 3, 6, 9일)동안의 품질변화를 평가하기 위해 실시하였다. 저장 6일차까지 처리구가 대조구보다 유의적으로 높은 pH값을 보였으며 육색의 경우 누에분말과 누에 동충하초 분말 첨가비율이 높을수록 L과 a값은 감소했으며 b값은 증가하였다(p<0.05). 누에분말과 누에 동충하초 분말 첨가가 보수력에는 크게 영향을 미치지 않는 것으로 나타났으며 T2 처리구에서 낮은 가열감량을 보여 0.4%의 누에분말이 가열감량을 억제하였다(p<0.05). 지방산패도는 누에분말과 누에동충하초분말 첨가구 및 혼합 첨가구에서 모두 대조구보다 낮은 수준을 보였다(p<0.05). 그러나 누에분말과 누에동충하초분말 처리간의 뚜렷한 차이는 보이지 않았다. 돈육 패티의 관능적 특성은 저장기간이 증가함에 따라 감소하였으나 풍미의 경우 저장초기에는 처리구의 기호도가 높았으나 저장기간이 증가하면서 차이는 보이지 않았다. 냄새도 대조구와 차이가 없었으며 종합적기호도에서도 저장초기에 대조구보다 높은 기호도를 보였으나 저장기간이 증가하면서 대조구에 비해 높거나 차이가 없었다. 누에분말과 누에동충하초분말 처리구간의 뚜렷한 기호도 차이는 보이지 않았다. 따라서 누에 및 누에동충하초분말은 돈육 패티의 pH값을 증가시키며 가열감량과 지방산패도를 억제시켰으며 보수력과 관능적 특성에도 부정적인 영향을 보이지 않아 추후 가공육제품의 첨가제로의 이용 가능성을 나타내었다.

• International Journal of Industrial Entomology and Biomaterials
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• 제2권1호
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• pp.83-86
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• 2001

Effects of photoperiods, 24L or 24D, on the growth of the silkworm-dongchunghacho, the silkworm vegetable wasp and plant worm, were investigated. Exposure of the fungi under the photoperiod of 24L for at least 3 days during the cultivation of the fungi after the completion of endosclerotium in the host accelerated the spore formations but the growth of the fruiting bodies was inhibited. On the contrary, the photoperiod of 24D inhibited the spore formation, but accelerated the growth of fruiting bodies without spores. Accordingly, to produce silkworm vegetable wasp and plant worm of large-size fruiting bodies with over 3 cm in length, it is indicated that recommendable light condition is a photoperiod of 24D during the cultivation until the length of the fruiting body arrives at over 3 cm.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2001년도 제31회 학술심포지움 및 춘계학술대회
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• pp.53-53
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• 2001

• 한국잠사학회:학술대회논문집
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• 한국잠사학회 2000년도 잠사과학 100주년 국제심포지엄 및 추계학술대회
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• pp.99-99
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• 2000

No Abstract.See Full-text

• 한국응용곤충학회:학술대회논문집
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• 한국응용곤충학회 2001년도 합동 춘계 학술발표회
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• pp.112-112
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• 2001