Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 3, Pages C217-C221Publisher
WILEY
DOI: 10.1111/j.1750-3841.2008.00700.x
Keywords
catechin; Gelidium corneum film; sausages; storage
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Funding
- National Research Foundation of Korea [핵C6B2608] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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We prepared an edible Gelidium corneum (GC) film containing catechin and examined the microbial growth and quality change during storage of sausages packaged with the film. incorporation of catechin in the film improved film tensile strength and water vapor permeability The film's antimicrobial activity against Eschericha coli O157:H7 increased with increasing catechin concentrations and resulted in a decrease in the populations of the bacteria by 1.93 log CFU/g at 150 mg of catechin. For the sausage samples inoculated with E. coli O157:H7 and Listeria monocytogenes, the samples packed with the GC film showed a decrease in populations of E. coli O157:H7 and L monocytogenes by 1.81 and 1.44 log CFU/g, respectively, compared to the control after 5 d of storage. In addition, the sausage samples packed with the GC film had lower degrees of lipid oxidation. The results suggest that sausages can be packed with GC film to extend shelf life.
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