Earticle

초록

영어

In order to extend the shelf life of sliced raw flatfish, the antimicrobial effects of natural essential oil from mustard and a mixture of ginger and mustard essential oils were tested at various temperatures. In addition, volatile components of the mixed essential oils were analyzed using gas chromatography and gas chromatography mass spectrometry. The viable cell counts of Vibrio parahaemolyticus treated with mixed essential oils from ginger and mustard was 0.7-1.3 log CFU/g lower than those of other treatments during storage at 5℃. During storage at 20℃, the viable cell counts of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 treated with the essential oils increased slightly from 6.53-6.64 log CFU/g at initial stages to 6.77-7.72 log CFU/g after 24-hr of storage, however they were 1.38-1.97 log CFU/g lower than those of the control group (8.74-9.10 log CFU/g). These results show that the growth of V. parahaemolyticus and V. vulnificus inoculated on sliced raw flatfish could be inhibited by treatment with natural essential oils from ginger and mustard at 5℃ of storage. However, the antibacterial effects of the essential oils on Vibrio species observed in this study were not sufficient to merit their use in sliced raw flatfish at temperatures exceeding 20℃.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Yoo, Mi-Ji [ Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ]
• Kim, Yong-Suk [ Research Center for Industrial Development of BioFood Materials, Chonbuk National University ]
• Shin, Dong-Hwa [ Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664