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Sang Deok Ji,Nam-Suk Kim,Hae Yong Kweon,Bo Hye Choi,Sun Mi Yoon,Kee-Young Kim,Young Ho Koh 한국응용곤충학회 2016 Journal of Asia-Pacific Entomology Vol.19 No.4
The nutrient components of 3 differently preparedwhite jade silkworm(also knownas Baek Ok Jam) larval powders (WJSLPs) were examined. A proximate analysis of 3 WJSLPs revealed that steamed and freeze-dried mature silkworm larval powder (SMSP) had the highest protein contents among the 3WJSLPs. In addition, the ASP, SER, GLY, ALA, TYR, and THR contents in SMSP and freeze-driedmature silkworm larval powder (FMSP) significantly increased compared to those in freeze-dried 3rd day of 5th instar silkworm larval powder (FDSP). Even though SMSP and FMSP had reducedmineral contents compared to those of FDSP, the essential minerals, such as Ca,Mg, K, Na, P, S, Zn, Fe,Mn, and Cu, were highly enriched in SMSP and FMSP. The secondmost enriched nutrient in the 3WJSLPswas crude lipids. The 3 WJSLPs showed high contents ofΩ-3 (n-3) fatty acids,which are one of themost popular health improvement supplements.Werecently showed that SMSP could extend the lifespan and prevent the onset and progression of Parkinson's disease in Drosophila models (Nguyen et al., 2016). Thus, further studies in the functionalities of the 3 WJSLPs will reveal their unknown health improvement effects.
[P5-51] Development of a Species Specific-PCR Method for Rapid Identification of Bacillus cereus
Ji Yeon Lee,Gun-Hee Kwon,Hwang A Lee,Ji Yeong Park,Chang Un Baek,Hyeon Deok Jo,Kang Wook Lee,Joo Yeon Kim,Chun-Seok Park,Dae Young Kwon,Jinkyu Lim,Jong-Sang Kim,Jeong Hwan Kim 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11
( Sang-deok Ji ),( Jong-gon Son ),( Seong-wan Kim ),( Nam-suk Kim ),( Kee-young Kim ),( Hae-yong Kweon ),( Gyu-byeong Seong ),( Young-ho Koh ) 한국잠사학회 2017 International Journal of Industrial Entomology Vol.34 No.2
Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the 5<sup>th</sup> instar, they should be soaked in water at room temperature of 25℃ immediately upon collection and stored at 8℃ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.
Ji, Sang-Deok,Son, Jong-Gon,Kim, Seong-wan,Kim, Nam-Suk,Kim, Kee-Young,Kweon, Hae-Yong,Seong, Gyu-Byeong,Koh, Young-Ho Korean Society of Sericultural Science 2017 International Journal of Industrial Entomology Vol.34 No.2
Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.