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KMID : 0380020080230050375
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Korean Journal of Biotechnology and Bioengineering
2008 Volume.23 No. 5 p.375 ~ p.380
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Effect of Gill, Drying and Temperature and Chitosan-Ascorbate Treatment on Growth of Contaminated Microorganism in Flounder during Storage
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Abstract
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We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and 10℃) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was 0.3~0.5 log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was 0.42~1.20 log cycle lower compared with raw flounder. The TA of the raw flounder stored at 5℃ compared to 10℃ was 0.6~1.3 log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the 10℃ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.
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KEYWORD
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flounder (Pleuronectes herzensteini), chitosan-ascorbate, drying degree, shelf-life
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