Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
2006
Yoo, M.J. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
In order to extend the shelf life of sliced raw flatfish, the antimicrobial effects of natural essential oil from mustard and a mixture of ginger and mustard essential oils were tested at various temperatures. In addition, volatile components of the mixed essential oils were analyzed using gas chromatography and gas chromatography mass spectrometry. The viable cell counts of Vibrio parahaemolyticus treated with mixed essential oils from ginger and mustard was 0.7-1.3 log CFU/g lower than those of other treatments during storage at 5℃.
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