천적과 함께 천적의 서식처를 복합적으로 사용하는 Natural Enemy in First method; NEF전략을 국립수목원 열대식물자원연구센터에 적용하여 총채벌레 방제효과를 평가하였다. 그 결과 5년간 지속적인 총채벌레 밀도 억제효과를 확인하였으며, 특히 천적 적용 3년차에는 총채벌레 의 평균 밀도가 엽당 1.8마리로 전년대비 64.1%, 5년차에는 엽당 0.003마리로 전년대비 99.6%의 밀도 감소효과를 확인하였다. 또한 최초 천적 방 사 시의 천적 밀도와 비교해서 4년 후에 평균 31배 이상 높아졌다. 따라서 지속적인 천적의 적용과 해충 밀도가 증가하기 전에 예방적으로 천적을 처리하는 NEF전략이 총채벌레 방제에 효과적이었다.

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.