Food Science and Biotechnology

  • 제17권2호
  • /
  • Pages.421-424
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Application of Edible Red Algae Paper Coated with Green Tea Extract for Shelf Life Extension of Kimbab

  • Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Hong, Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Seo, Yung-Bum (Department of Forest Products, Chungnam National University) ;
  • Chung, Kyung-Sook (Korea Research Institute of Bioscience and Biotechnology) ;
  • Won, Mi-Sun (Korea Research Institute of Bioscience and Biotechnology) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 발행 : 2008.04.30
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초록

Edible red algae paper coated with green tea ext Tact was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

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