희생법에 따른 갈색거저리 유충(Tenebrio molitor L.) 분말의 특성

손양주,김수희,황인경,김보라,박효순,김선아 한국식생활문화학회 2017 한국식생활문화학회학술대회논문집 Vol.2017 No.05

블랜칭법으로 희생한 4종 식용 곤충의 냉장 저장 중 산화 안정성

손양주,안휘,김수희,박효남,최수영,이동규,김안나,황인경,Son, Yang-Ju,Ahn, Whee,Kim, Soo-Hee,Park, Hyo-Nam,Choi, Soo-Young,Lee, Dong-Gue,Kim, An-Na,Hwang, In-Kyeong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.

남북한 통일목표에 대한 비교고찰

손양주 朝鮮大學校 統一問題硏究所 1982 統一 問題 硏究 Vol.4 No.-

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제조 방법을 달리한 갈색거저리 유충 탈지 분말의 물리화학적 특성 및 저장 안정성

손양주(Yang-Ju Son),황자영(Ja-Young Hwan) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.2

Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.

한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구

손양주 ( Yang Ju Son ),최수영 ( Soo Young Choi ),이금양 ( Keum Yang Lee ),황영 ( Ying Huang ),유경미 ( Kyung Mi Yoo ),황인경 ( In Kyeong Hwang ) 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.1

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows: chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value (89.40%), followed by eggs, and squid showed the lowest value (35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs (p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness (125.44%) while squid showed the highest rate of increase in hardness (1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness (p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

의학저널의 저자역할 기술이 논문 저자수 감소에 미치는 영향

강길원, 손대경, 탁양주 충북대학교 의과대학 충북대학교 의학연구소 2009 忠北醫大學術誌 Vol.18 No.2

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갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구

김소영,손양주,김수희,김안나,이금양,황인경,Kim, So-Young,Son, Yang-Ju,Kim, Soo-Hee,Kim, An-Na,Lee, Geum-Yang,Hwang, In-Kyeong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

Physicochemical Properties and Oxidative Stabilities of Mealworm (Tenebrio molitor) Oils Under Different Roasting Conditions

전유호,손양주,김수희,윤은영,강희진,황인경 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200oC for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ- tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.

SBR에 있어서 메디아 충진율변화에 따른 질소제거특성에 관한 연구

엄태규,한동엽,손양주 慶星大學校 環境問題硏究所 2002 環境硏報 Vol.12 No.1

Because of its high construction cost of canalization, large municipal wastewater treatment plants, which usually planted and constructed in urban city in korea, is not proper for small town and village especially with low population density. In this study as treatment plant for the small town, a SBR (Sequencing Batch Reactor) using media was selected and operated to remove organic pollutants and nutrients such as nitrogen and phosphorus which can cause eutrofication in lakes and rivers. Laboratory batch experiments were conducted, at 25±2℃, to investigate ways of optimizing the packing ratio of SBR using media. During the experiment period, packing ratio is variated from 5 to 20%. The removal of TCOD about each packing ratio were greater than 90%. Nitrification percentage and rate of Mode 1, 2, 3, 4 were 56, 67, 75, 77% and 1.9, 1.6, 1.3, 1.71 mgNH_4^+ -N/gMLSS/hr. It is to not matter with packing ratio. Denitrification of Mode 1, 2, 3 and 4 were 50, 50, 64 and 75%, denitrification is increased according to increasing packing ratio. Denitrification rate of Mode 1, 2, 3 and 4 were 1.3, 1.0, 1.11 and 1.88 mgNO_3^- -N/gMLSS/hr.

The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics

주영웅,박영준,김선아,김수희,손양주 한국축산식품학회 2025 한국축산식품학회지 Vol.45 No.3

Edible insects are gaining notable attention as an alternative human dietary protein source. However, despite its importance in food preparation, an optimal sacrifice method for insects is under research. Therefore, this study sought a suitable sacrifice method for mealworm (Tenebrio molitor), a representative edible insect. Mealworms were sacrificed via freezing, sonication, blanching, and roasting and processed into powder, the predominant form in food industries. Freezing and sonication increased the free amino acid content but significantly decreased water-adhesion capacity and acceptance scores. Blanching and roasting produced mealworm powders with higher overall acceptance scores (3.33±1.06 and 3.53±1.20, respectively) than freezing and sonication (2.00±1.00 and 2.33±1.07, respectively; p<0.05). Moreover, blanching yielded higher water- (1.84± 0.01 g/g) and oil- (1.53±0.07 g/g) adhesion capacities than roasting (1.29±0.02 and 1.21± 0.14 g/g, respectively; p<0.05). Therefore, blanching was deemed a suitable sacrifice method that potentially enhances mealworm powder usability in the food industry. Additionally, to expand the application of blanching-sacrificed mealworms, we cooked them via steaming, boiling, panfrying, and deep-fat frying and verified their characteristics. Moist-heat cooking methods (steaming and boiling) conferred chewy/juicy textures and steamed-grain/mushroom odors to mealworms; conversely, dry heat-cooked (panfrying and deep-fat frying) mealworms exhibited a crispy texture, roasting odor, and savory taste. Among the four cooking methods, panfrying yielded the highest volatile compound content, with 2-methylbutanal and isobutyraldehyde being the most abundant. Our findings provide insights into optimizing sacrifice and cooking methods to improve the quality and sensory traits of mealworms and their derived products.