Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Antibacterial and Antioxidant Effect of Botanical Antimicrobial Agent-Citrus product on Pollack or Ascidian Fishmeat

식물성 천연항균처리에 의한 저장 명태와 우렁쉥이 어육제품의 항균 및 항산화효과

  • Jung, Jun-Ho (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • Published : 2003.09.01
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Abstract

The antibiotic and antioxidant effect of botanical antimicrobial agent-citrus product(BAAC) prepared from citrus fruits were investigated by using fishmeats made from pollack and ascidian fillet. We inoculated Salmonella typhi into fishmeats that were aferwards treated with BAAC varying the concentration level (50-500ppm) including the control not-treated with BAAC. While specimens were stored at 5$^{\circ}C$ for designated period, we measured changes of total number of bacteria, peroxide level and textural properties. In addition, we performed organoleptic examination, focusing on appearance, texture and odor for fishmeats treated with BAAC and stored for designated period. For pollack and ascidian fishmeats, the initial total number of bacteria were 3.7${\times}$l0$^4$CFU/g and 7.5${\times}$l0$^4$CFU/g, respectively. After they were treated with 250 ppm of BAAC solution and stored for 5 days at 5$^{\circ}C$, the figures reduced to 2.5${\times}$l0CFU/g and 8.4${\times}$10CFU/g. No bacteria were found in fishmeats treated with above 500 ppm of BAAC, which remarkably proved antibiotic effect of BAAC solution. Furthermore, all the BAAC-treated specimens exhibited notable antioxidant effect. Fishmeats which were previously treated with 500 ppm of BAAC solution and stored for 30 days at 5$^{\circ}C$, showed the lower peroxide level of 16.5 meq/kg than 68.9 meq/kg in the control of pollack and 21.2 meq/kg than 80.7 meq/kg in the control of ascidian. In the results of texture and organoleptic evaluation we could also observe good effects of BAAC on maintaining the freshness of fisher products.

Keywords

References

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