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KMID : 1007520120210010225
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Food Science and Biotechnology
2012 Volume.21 No. 1 p.225 ~ p.231
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Preparation of Red Algae Film Containing Grapefruit Seed Extract and Application for the Packaging of Cheese and Bacon
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Shin Yoon-Ji
Song Hye-Yeon
Seo Yung-Bum
Song Kyung-Bin
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Abstract
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Red algae (RA) film containing grapefruit seed extract (GSE) was used as a wrapping film for cheese and bacon. RA film containing 1% GSE was prepared to inhibit the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Wrapping of cheese and bacon with the film decreased the populations of E. coli O157:H7 and L. monocytogenes. After 15 days of storage, wrapping of cheese with the RA film reduced the populations of E. coli O157:H7 and L. monocytogenes by 1.21 and 0.85 log CFU/g, respectively, compared to control. Bacon wrapped with the RA film also decreased the populations of E. coli O157:H7 and L. monocytogenes by 0.45 and 0.76 log CFU/g, respectively. Wrapping of bacon with the RA film decreased peroxide and thiobarbituric acid values. These results suggest that RA film containing GSE is a useful wrapping material for extending the shelf lives of cheese and bacon.
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KEYWORD
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edible film, red algae, grapefruit seed extract, cheese, bacon
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