Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Mackerel
2007
Ha, J.H. (Chung-Ang University, Ansung, Republic of Korea) | Lee, Y.S. (Chung-Ang University, Ansung, Republic of Korea) | Heo, S.K. (Chung-Ang University, Ansung, Republic of Korea) | Bae, D.H. (Konkuk University, Seoul, Republic of Korea) | Park, S.K. (Konkuk University, Seoul, Republic of Korea) | Hwang, S.S. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Ha, S.D. (Chung-Ang University, Ansung, Republic of Korea), E-mail: [email protected]
The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at 5℃, 10℃ and 15℃. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At 5℃ storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and 15℃.
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