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

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

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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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.

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.

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

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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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.

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.

최근 10년간(2014-2023) 한국과 일본의 식중독 발생 및 원인 비교 분석

정현우,배영민,손양주,이선영 한국식품위생안전성학회 2025 한국식품위생안전성학회지 Vol.40 No.4

지리적으로 가깝고 문화적 영향을 공유하는 국가인 한국과 일본은 식품 매개 질병 발생에 기여하는 상호 연결된 식문화와 소비 패턴을 보인다. 이 연구는 위해 요인, 원인 시설, 원인 식품 및 계절적 변화에 초점을 맞춰 2014년부터 2023년까지 한국과 일본에서 보고된 식품 매개 질병 발생을 비교하였다. 결과에 따르면 일본은 2022년에 식품 매개 질병 발생률이 0.005%로 상당히 감소한 후 2023년에 0.009%로 약간 증가했다. 반면 한국은 2018년에 0.022%로 초기에 급증한 후 2020년에 0.005%로 감소한 후 2023년에 0.017%로 증가했다. 위해 요인의 경우 한국에서는 박테리아 물질이 우세하여 발생의 37.0%, 질병의 69.4%를 차지했으며 발생률은 여름철에 최고치를 달성하였다. 일본은 바이러스 비율이 더 높아 질병의 50.7%를 차지했고, 기생충은 덜 흔하지만 발병의 31.7%를 차지했다. 원인 장소는 주로 레스토랑과 관련이 있었으며, 한국의 경우 사례의 59.5%, 일본의 경우 53.1%를 차지했다. 계절적 추세는 박테리아 감염이 여름에 현저하게 급증하는 것을 보여주었다. 특히, 일본에서는 생선, 조개류, 복합식품이 식중독 발병에 주요 원인 식품으로 나타났다. 이러한 결과는 한국과 일본 간의 식품 매개 질병에 대한 공통점과 뚜렷한 추세를 모두 보여주며, 두 나라의 식품 안전 정책을 강화하는 데 귀중한 통찰력을 제공한다. South Korea and Japan, which are geographically close nations with shared cultural influences, exhibit interconnected food cultures and consumption patterns that contribute to foodborne disease outbreaks. This study compared foodborne disease outbreaks reported in South Korea and Japan from 2014 to 2023, focusing on causative agents, outbreak settings, and seasonal variations. The results revealed that foodborne disease incidence in Japan decreased to 0.005% in 2022, and slightly increased to 0.009% in 2023. In contrast, it initially surged in South Korea to 0.022% in 2018, declined to 0.005% in 2020, and subsequently increased to 0.017% in 2023. In South Korea, bacterial agents accounted for 37.0% of outbreaks and 69.4% of illnesses, with the incidence peaking in the summer months. However, in Japan, viral and parasitic agents were responsible for 50.7% of illnesses and 31.7% of outbreaks, respectively. The outbreak settings were primarily restaurant-related, representing 59.5% and 53.1% of cases in South Korea and Japan, respectively. Seasonal trends show a pronounced summer surge in the incidence of bacterial infections. In Japan, fish, shellfish, and composite foods have frequently been involved in outbreaks. These findings reveal both commonalities and distinct trends in foodborne diseases between South Korea and Japan, offering valuable insights into strengthening food safety policies in both nations.

가공 형태에 따른 식용곤충의 이화학적 특성 및 미생물학적 안전성 평가

김지연,신윤철,손양주,이선영 한국식품위생안전성학회 2026 한국식품위생안전성학회지 Vol.41 No.3

식용곤충에 대한 관심이 증가함에 따라 미생물학적 품질의 중요성 또한 커지고 있다. 이에 본 연구에서는 가공 형태에 따른 갈색거저리 유충(밀웜; 냉동 원물, 건조, 전지 분말, 탈지 분말)과 흰점박이꽃무지 유충(굼벵이; 건조)의 이화학적 특성 및 미생물학적 안전성을 평가하였다. 가공 형태와 관계없이 모든 시료에서 6.56-7.03 범위의 중성 pH가 관찰되었으며, 냉동 원물 밀웜(aw 0.97)을 제외한 모든 가공 시료에서 0.12-0.23 사이의 낮은 수분활성도(aw)가 유지되는 것으로 나타났다. 미생물 분석 결과, 냉동 밀웜에서 일반세균, 대장균군, 효모 및 곰팡이의 오염도가 가장 높게 나타났으나, 가공 처리를 거치며 이러한 위생 지표 미생물의 수가 유의미하게 감소하였다. 병원성 미생물 분석 결과, 가공 공정에 관계없이 모든 밀웜 시료 간 식중독균 오염도의 통계적 유의차는 나타나지 않았다. 반면, 건조 굼벵이의 경우 Bacillus cereus와 Staphylococcus aureus가 각각 4.99, 3.63 log CFU/g으로 검출되었으며, 이는 밀웜 시료 대비 유의적으로 높은 수치로 일부 가공 제품 내 잔존 오염의 가능성을 시사한다. 이러한 결과는 원료 원물부터 가공 전반에서의 위생 관리 취약성을 보여준다. 따라서 본 연구 결과는 식중독을 예방하고 식용곤충의 안전한 활용을 도모하기 위해 표준화된 가공 기술 확립 및 체계적인 미생물 안전성 평가가 필요함을 시사한다. An increasing interest in edible insects has made their microbial quality of significant interest. In this study, the physicochemical characteristics and microbial safety of Tenebrio molitor larvae (mealworms; frozen, dried, full-fat powder, and defatted powder) and Protaetia brevitarsis larvae (dried) were investigated on the basis of their processing forms. Regardless of the processing step, all samples showed a neutral pH ranging from 6.56 to 7.03. Except for frozen mealworms (a: 0.97), all processed samples maintained low aw values between 0.12 and 0.23. Microbial analysis revealed that the frozen mealworms exhibited the highest contamination levels across all aerobic bacteria, coliforms, yeasts, and molds; however, processing significantly (P<0.05) reduced the populations of the indicator microorganisms. Evaluation of foodborne pathogens revealed that, regardless of processing, no significant differences (P>0.05) in contamination levels were observed among the mealworm samples. In contrast, Bacillus cereus and Staphylococcus aureus were detected at 4.99 and 3.63 log CFU/g, respectively, in dried P. brevitarsis larvae, with significantly (P<0.05) higher populations than those in the mealworm samples; this indicates residual contamination in the processed products. These findings demonstrate that hygiene management is vulnerable throughout the production chain, from raw materials to the final processing steps. Therefore, these results highlight the necessity for standardized processing technologies and microbial safety assessments to prevent foodborne illnesses and ensure the safe utilization of edible insects.