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Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at $1300^{\circ}C$) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage  

Kim, Do-Kyun (Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu)
Lee, Ye-Kyung (Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu)
Kim, Young-Sook (Department of Food and Nutrition, Daegu University)
Park, Jin-Soo (Department of Food Science and Nutrition, Dong-A University)
Kim, Soon-Dong (Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 223-229 More about this Journal
Abstract
The effects of 0.01%(w/v) chitosan-ascorbate(CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at $10^{\circ}C$ over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.
Keywords
shark; dombaeki; storage; microorganism; chitosan-ascorbate; morea;
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