Yoon Ji Shin, Hye Yeon Song, Yung Bum Seo, Kyung Bin Song
Abstract:
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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Keywords:
edible film, red algae, grapefruit seed extract, cheese, bacon
