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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.10
- 수록면
- 704 - 710 (7page)
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초록· 키워드
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This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.
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참고문헌 (24)
참고문헌 신청
[학술지(정기간행물)] - Kim YM / 1993 / Contamination of shellfish with Vibrio vulnificus the present situation and countermeasures / J Food Hyg Saf 8 : S13 ~ S21
[학술지(정기간행물)] - Kim YM / 1988 / The growth of Vibrio vulnificus in meat homogenates of fish and shellfish / Korean J Fish Aquat Sci 21 : 80 ~ 84
[학술지(정기간행물)] - Jun BY / 1998 / The epidemiological characteristics of food poisoning in Korea / Korean J Med 55 : 690 ~ 693
[학술지(정기간행물)] - Park HO / 2001 / Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea / J Food hyg Saf 16 : 280 ~ 294
[단행본] - Yeom JC / 2006 / Basic western cuisine / Baeksan publishing : 354 ~
[학술지(정기간행물)] - Kim YM / 1988 / The growth of Vibrio vulnificus in meat homogenates of fish and shellfish / Korean J Fish Aquat Sci 21 : 80 ~ 84
[학술지(정기간행물)] - Jun BY / 1998 / The epidemiological characteristics of food poisoning in Korea / Korean J Med 55 : 690 ~ 693
[학술지(정기간행물)] - Park HO / 2001 / Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea / J Food hyg Saf 16 : 280 ~ 294
[단행본] - Yeom JC / 2006 / Basic western cuisine / Baeksan publishing : 354 ~
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UCI(KEPA) : I410-ECN-0101-2018-059-003061198