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Title 

Application of edible red algae paper coated with green tea extract for shelf life extension of Kimbab

Authors 

K J KuY H HongY B SeoKyung Sook ChungMi Sun WonK B Song

Publisher 

Springer Verlag (Germany)

Issue Date 

2008

Citation 

Food Science and Biotechnology, vol. 17, no. 2, pp. 421-424

Keywords 

green tea extractkimbabred algae papershelf lifestorage

Abstract 

Edible red algae paper coated with green tea extract was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

ISSN 

1226-7708

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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