Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish

  • 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)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

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 $5^{\circ}C$. During storage at $20^{\circ}C$, 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 $5^{\circ}C$ 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 $20^{\circ}C$.

Keywords

References

  1. Kim YS, Shin DH. A review - researches on the volatile antimicrobial compounds from edible plants and their food application. Korean J. Food Sci. Technol. 35: 159-165 (2003)
  2. Hao YY, Brackett RE, Doyle MP. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. J. Food Protect. 61: 307-312 (1998) https://doi.org/10.4315/0362-028X-61.3.307
  3. Delaquis PJ, Ward SM, Holley RA, Cliff MC, Mazza G. Microbiological, chemical and sensory properties of precooked roast beef preserved with horseradish essential oil. J. Food Sci. 64: 519-524 (1999) https://doi.org/10.1111/j.1365-2621.1999.tb15075.x
  4. Kim YS, Ahn ES, Shin DH. Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice. J. Food Sci. 67: 274-279 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb11397.x
  5. Kim YS, Oh BC, Shin DH. The extension of the shelf life of cooked rice by the treatment with the plant extracts and their volatile constituents. Food Sci. Biotechnol. 13: 519-522 (2004)
  6. Ahn ES, Kim YS, Shin DH. Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes. Food Sci. Biotechnol. 10: 31-35 (2001)
  7. Kim YS, Kim HH, Yoo MJ, Shin DH. Bactericidal effect of the extracts of Polygonum cuspidatum on Bacillus cereus. Food Sci. Biotechnol. 13: 430-433 (2004)
  8. Chang DS, Shin DH, Chung DH, Kim CM, Lee IS. Food Hygiene. Jungmunkag. Seoul, Korea. pp. 76-83 (2002)
  9. Shelef LA, Naglik OA, Bogen DW. Sensitivity of some common food-borne bacteria to the spices sage, rosemary, and allspice. J. Food Sci. 45: 1042-1044 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb07508.x
  10. Shelef LA. Antimicrobial effects of spices. J. Food Safety 6: 29-44 (1983) https://doi.org/10.1111/j.1745-4565.1984.tb00477.x
  11. Giese J. Spices and seasoning blends: A taste for all seasons. Food Technol. 48: 88-98 (1994)
  12. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1998)
  13. Yoo MJ. Comparative study on antibacterial effects of essential oils against Vibrio species. MS thesis, Chonbuk National University, Jeonju, Korea (2004)
  14. Faith NG, Wierzba RK, Ihnot AM, Roering AM, Lorang TD, Kaspar CW, Luchansky JB. Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at $4^{\circ}C$ or $21^{\circ}C$ under air and vacuum, and baking of slices on frozen pizza at 135, 191 and $246^{\circ}C$. J. Food Protect. 61: 383-389 (1998) https://doi.org/10.4315/0362-028X-61.4.383
  15. Ahn YS, Shin DH, Kim YS. Inhibitory effect of major food components on the activity of antimicrobial active substance from n-hexane fraction of Mallotus japonicus Muell on Listeria monocytogelles. Korean J. Food Sci. Technol. 32: 469-476 (2000)
  16. Venkitanarayaman KS, Zhao T, Doyle MP. Antibacterial effect of lactoferricin B on Escherichia coli O157:H7 in ground beef. J. Food Protect. 62: 747-750 (1999) https://doi.org/10.4315/0362-028X-62.7.747