Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Preparation of a Silk Fibroin Film Containing Catechin and Its Application

  • Ku, Kuoung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2008.12.31
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Abstract

Silk fibroin (SF) film containing catechin was prepared and the antimicrobial activity as well as physical property of the film was examined. Tensile strength of the SF film decreased with increasing concentration of catechin, and water vapor permeability of the film decreased. The film's antimicrobial activity against Escherichia coli O157:H7 increased with increasing catechin concentration. Sausage samples were inoculated with E. coli 0157:H7 and Listeria monocytogenes, and the sausage packaged with the SF film containing catechin had a decrease in the populations of E. coli O157:H7 and L. monocytogenes by 0.83 and 0.85 log CFU/g after 12 days of storage, respectively, compared to the control. In addition, the sausage had a better quality than the control regarding lipid oxidation. Our results indicate that sausages can be packed with the SF film containing catechin to extend shelf life.

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References

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