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http://dx.doi.org/10.3746/jfn.2008.13.4.370

Incorporating Grapefruit Seed Extract into Gelidium corneum－Whey Protein Isolate Blend Packaging Film Increases the Shelf Life of Fish Paste  

Lim, Geum-Ok (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Hong, Yun-Hee (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Preventive Nutrition and Food Science / v.13, no.4, 2008 , pp. 370-374 More about this Journal
Abstract
The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.
Keywords
blend film; fish paste; Gelidium corneum; whey protein isolate;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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