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항균 필름과 저장 온도의 고등어 저장성 및 미생물학적 안전성에 대한 병행 효과
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 하상도 | - |
| dc.contributor.author | 이유시 | - |
| dc.contributor.author | 허선경 | - |
| dc.contributor.author | 배동호 | - |
| dc.contributor.author | 박상규 | - |
| dc.contributor.author | 황선순 | - |
| dc.contributor.author | 하지형 | - |
| dc.date.available | 2019-07-31T02:02:49Z | - |
| dc.date.issued | 2007 | - |
| dc.identifier.issn | 1229-1153 | - |
| dc.identifier.issn | 2465-9223 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/30906 | - |
| dc.description.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. | - |
| dc.format.extent | 6 | - |
| dc.publisher | 한국식품위생안전성학회 | - |
| dc.title | 항균 필름과 저장 온도의 고등어 저장성 및 미생물학적 안전성에 대한 병행 효과 | - |
| dc.title.alternative | Combined Effects of Antibacterial Film and Storage Temperature onShelf-life and Microbiological Safety of Mackerel | - |
| dc.type | Article | - |
| dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.22, no.4, pp 317 - 322 | - |
| dc.identifier.kciid | ART001219796 | - |
| dc.description.isOpenAccess | N | - |
| dc.citation.endPage | 322 | - |
| dc.citation.number | 4 | - |
| dc.citation.startPage | 317 | - |
| dc.citation.title | 한국식품위생안전성학회지 | - |
| dc.citation.volume | 22 | - |
| dc.publisher.location | 대한민국 | - |
| dc.subject.keywordAuthor | antimicrobial films | - |
| dc.subject.keywordAuthor | antimicrobial effects | - |
| dc.subject.keywordAuthor | wasabi extracts (Wasabia japonica) | - |
| dc.subject.keywordAuthor | mackerel(LOHAS | - |
| dc.subject.keywordAuthor | Lifestyle Of Health AndSustainability) | - |
| dc.description.journalRegisteredClass | kciCandi | - |
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