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

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Title
Application of edible red algae paper coated with green tea extract for shelf life extension of Kimbab
Author(s)
K J Ku; Y H Hong; Y B Seo; Kyung Sook Chung; Mi Sun Won; K B Song
Bibliographic Citation
Food Science and Biotechnology, vol. 17, no. 2, pp. 421-424
Publication Year
2008
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.
Keyword
green tea extractkimbabred algae papershelf lifestorage
ISSN
1226-7708
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
Division of Research on National Challenges > 1. Journal Articles
Division of Biomedical Research > Personalized Genomic Medicine Research Center > 1. Journal Articles
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