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항균 필름과 저장 온도의 고등어 저장성 및 미생물학적 안전성에 대한 병행 효과Combined Effects of Antibacterial Film and Storage Temperature onShelf-life and Microbiological Safety of Mackerel
- Issue Date
- 2007
- Publisher
- 한국식품위생안전성학회
- Keywords
- antimicrobial films; antimicrobial effects; wasabi extracts (Wasabia japonica); mackerel(LOHAS; Lifestyle Of Health AndSustainability)
- Citation
- 한국식품위생안전성학회지, v.22, no.4, pp 317 - 322
- Pages
- 6
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 22
- Number
- 4
- Start Page
- 317
- End Page
- 322
- ISSN
- 1229-1153
2465-9223
- Abstract
- The purpose of this study was to investigate the antibacterial effect of films on shelf-life andmicrobiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coliO157:H7, Listeria monocytogenes, Vibrio parahaemolyticus d during storage of 5-14 daysat 5oC, 10oC and 15oC. Antimicrobial films were developed with addition of a natural substance, wasabi extracts(Wasabia japonica). At 5oC storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocyto-genes were inhibited higher than at 10 and 15oC. Especially, the numbers of V. parahaemolyticus were decreased grad-ually at 5oC even in the control sample, and about 1 log10 cfu/g and 1.8 log10 cfu/g reductions were observed at 1 and4 days, respectively. After 7 days, V. parahaemolyticus in al samples were not detected. There is a limit of a singletreatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film wereshown by addition of 5oC refrigeration.
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