Silkworms have been developed for food and medicinal purposes, and several silkworm products are commercially available. However, there has been no research on their shelf stability. This study investigated the shelf stability of freeze-dried silkworms during storage at various temperature and humidity conditions, using three lipid oxidation indicators: peroxide, acid, and TBA value. The higher the temperature and relative humidity are, the more significant the three lipid oxidation indicators increase. Among these indicators, the TBA and peroxide values show the highest temperature dependence and humidity dependence, respectively. This study could contribute to the standardization of the shelf life of products made from freeze-dried silkworms.

서 론
재료 및 방법
    재료
    시료의 저장
    과산화물가
    산가
    TBA (2-Thiobarbituric acid) value
    지방산화 지표들의 온도 및 습도 의존성 분석
    통계분석
결 과
    과산화물가
    산가
    TBA (2-thiobarbituric acid) value
    온도 및 습도의존성 규명 및 지방산화 지표들의 Q10 value
요 약
감사의 글

• 예상진(경희대학교 식품생명공학과 생명자원과학연구원) | Sang-Jin Ye (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
• 정동진(경희대학교 식품생명공학과 생명자원과학연구원) | Dong-Jin Jung (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
• 김민석(경희대학교 식품생명공학과 생명자원과학연구원) | Min-Seok Kim (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
• 백무열(경희대학교 식품생명공학과 생명자원과학연구원) | Moo-Yeol Baik (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Corresponding author