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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)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 317-322 More about this Journal
Abstract
The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of V. parahaemolyticus were decreased gradually at $5^{\circ}C$ even in the control sample, and about $1\;log_{10}cfu/g\;and\;1.8\;log_{10}cfu/g$ reductions were observed at 1 and 4 days, respectively. After 7 days, V. parahaemolyticus in all samples were not detected. There is a limit of a single treatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film were shown by addition of $5^{\circ}C$ refrigeration.
Keywords
antimicrobial films; antimicrobial effects; wasabi extracts (Wasabia japonica); mackerel;
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Times Cited By KSCI : 2  (Citation Analysis)
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