• Food Science and Biotechnology
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• v.17 no.4
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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.

• Journal of Sericultural and Entomological Science
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• v.40 no.2
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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.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.

• International Journal of Industrial Entomology and Biomaterials
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• v.2 no.1
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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.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.02a
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• pp.53-53
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• 2001

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2000.10a
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• pp.99-99
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• 2000

No Abstract.See Full-text

• Proceedings of the Korean Society of Applied Entomolohy Conference
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• 2001.05a
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• pp.112-112
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• 2001