Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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The Effect of Chitosan Coating Combined with Carvacrol and Thymol on Microbial and Quality Characteristics of Litopenaeus vannamei during Cold Storage

Carvacrol과 thymol을 병행처리한 키토산 코팅이 냉장저장 시 흰다리 새우의 미생물 및 품질 특성에 미치는 효과

  • Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Park, Mi-Jung (Department of Food and Nutrition, Kookmin University) ;
  • Gwak, Seung-Hae (Department of Food and Nutrition, Kookmin University) ;
  • Oh, Se-Wook (Department of Food and Nutrition, Kookmin University)
  • 고봉수 (남양유업(주) 중앙연구소) ;
  • 박미정 (국민대학교 자연과학대학 식품영양학과) ;
  • 곽승해 (국민대학교 자연과학대학 식품영양학과) ;
  • 오세욱 (국민대학교 자연과학대학 식품영양학과)
  • Received : 2017.09.20
  • Accepted : 2017.09.27
  • Published : 2017.10.30
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Abstract

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

본 실험에서는 냉동 새우(Litopenaeus vannamei)를 $4^{\circ}C$에서 12일동안 저온 저장하며, 키토산 코팅과 천연보존제의 병행처리(0.05% carvacrol, 0.05% thymol)가 미생물(중온균, 저온균, Pseudomonas spp., $H_2S$ 생성균)의 성장과 새우의 이화학적 특징(총 휘발성 질소화합물, pH) 및 관능적 품질(외관, 냄새, 전반적 수용도)에 미치는 영향을 살펴보았다. 키토산 코팅과 carvacrol 병행 처리, 키토산 코팅과 thymol 병행 처리는 모든 대상 미생물의 성장을 억제하였고 특히 중온균, 저온균, $H_2S$ 생성균의 경우 실험의 마지막 날인 12일째까지 유의적인 항균효과(p < 0.05)를 보였다. 이 처리구들은 총 휘발성 질소화합물과 관능적 특성(외관, 냄새, 전반적 수용도)에서도 12일째까지 유의적인 차이(p < 0.05)를 보였으나 pH에서는 유의적 차이가 없었다. 따라서 키토산 코팅과 carvacrol 병행 처리, 키토산 코팅과 thymol 병행 처리는 새우의 주요 부패 미생물의 성장을 효과적으로 억제하는 것으로 보이며 냉장 새우의 유통기간 연장에 활용할 수 있을 것으로 보여진다.

Keywords

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