Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Mackerel
![]() |
Ha, Ji-Hyoung
(Department of Food Science and Technology, Chung-Ang University)
Lee, Yu-Si (Department of Food Science and Technology, Chung-Ang University) Heo, Sun-Kyung (Department of Food Science and Technology, Chung-Ang University) Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University) Park, Sang-Kyu (Department of Bioscience and Biotechnology, Konkuk University) Hwang, Sun-Soon (Korea Food & Drug Administration) Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) |
1 | KFDA. Food code. Korea Food and Drug Administration, Seoul, Korea (2006) |
2 | Brown, M.H. and Baird-parker, A.C.: The microbiological examination of meat. In Meat Microbiology, 3rd ed. (Brown M. ed.) Applied Science Publishers Ltd, London, England, pp 423-520 (1982) |
3 | Ishikawa, S. Nakamura, K. Fusii, T.: The modified atmosphere storage of fish products-I. Preervative effect on salted-dried horse mackerel. Bull. Tokai Reg. Fish. Res. Lab., 59, 110 (1983) |
4 | Weng, Y.M., Hotchkiss, J.H.: Anhydrides as antimycotic agents added to polyethylene films for food packaging. Packaging Technology and Science, 6, 123-128 (1993) DOI ScienceOn |
5 | Park, Y.Y., Cho, M.S., Park, S., Lee, Y.D., Jeong, B.R., Chung, J.B.: Sinigrin contents in different tissues of wasabi and antimicrobial activity of their water extracts. Korean J. Hort. Sci. Technol. 24, 480-487 (2006) |
6 | Yano, Y., Satomi, M., Oikawa, H.: Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. Int. J. Food Microbiol., 111, 6-11 (2006) DOI ScienceOn |
7 | Chung, Y.G., Swon, O.J., Son, D.H.: Changes in the microflora and freshness of mackerel during storage at low temperature. 資源問題硏究, 15, (1996) |
8 | Weng, Y.M.: Devalopment and application of food packaging films containing antimicrobial agents. Ph. D. Dissertation, Comell University, Ithaca, NY (1992) |
9 | Weng, Y.M., Hotchkiss, J.H.: Inhibition of surface molds on cheese by polyethylene film contaning the antimycotic imazalil. Journal of Food Protection, 9, 29-37 (1992) |
10 | Koichiro, Y.: Maintenance of freshness by antimicrobial packaging material using a component of horseradish. Food and Science, 35, 102-107 (1993) |
11 | 馬相朝, 金東勳: 인스타트 라면의 안전성에 대한 탈산소제의 효과. 韓國食品科學會誌, 12, 229 (1980) |
12 | Hale, P.W., Miller, W. R., Smoor, J.J.: Evaluation of a heatshrinkable copolymer film coated with imazalil for decay control of Florida Grapefruit. Tropical Science, 26, 67-71 (1986) |
13 | Ehira, S., Fujii, T.: changes in bacterial count for sardine during partially frozen storage(short paper). Bull Japan Soc. Sci. Fish, 46, 419-1426 (1980) DOI |
14 | Egan, A.F., Grau, F.H.: Environmental conditions and the role of Brochothrix themosphacta in the spoilage of fresh and processed meat. In Psychrotroph Microorgani는 in Spoilage and Pathogenicity. (Roberts, T.A., Hobbs, G., Christian, J.H.B., Skovgaad, N. eds.) Academic Press, New York, USA, pp. 211 (1981) |
15 | Halek, G.W., Granf, A.: Fungal inhibition by a fungicide coupled to an inomeric film. Journal of Food Safety, 9, 215-222 (1989) DOI |
16 | Kim, H.S., Seong, L.S., Yu, T.S.: Antimicrobial activity and food strage of LDPE ceramic film containing antimicrobial agents. Korean J. Biotechnol. Bioeng. 15, 600-604 (2000) 과학기술학회마을 |
17 | Ono, H., Tesaki, S., Tanabe, S., Watanabe, M.: 6-Methylsulphinylhexyl isothiocyanate and its homologues as food-originated compounds with antibacterial activity against Escherichis coli and Staphylococcus aureus. Biosci. Biotechnol. Biochem., 62, 363-365 (1998) DOI ScienceOn |
18 | 해양수산부, 2006년도 수산업 연차보고서, 2006. 9 |
![]() |