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Effect of a polypropylene ((PP) patch containing isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root on the shelf-life of low-salt Myeong-ran Jeotgal

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Abstract

The effect of isothiocyanates (ITCs) extracted from horseradish root in the vapor phase on shelf-life extension of low-salt Myeong-ran Jeotgal was evaluated. Microbiological analysis showed that total viable cell counts, lactic acid bacterial counts, and proteolytic bacterial counts were inhibited in 0.50 and 0.75mL of ITCs (200 mg/mL)-treated Myeong-ran Jeotgal at 5 and 10°C. Chemical analysis revealed that 0.50 and 0.75 mL of ITCs (200mg/mL) treatments retarded formation of volatile basic nitrogen and thiobarbituric acid-reactive substances and reduced accumulation of alkaline compounds in 0.50 and 0.75 mL of ITCs (200mg/mL)-treated Myeong-ran Jeotgal. Arrhenius equations and sensory evaluations confirmed that the freshness of 0.75mL of ITCs (200mg/mL)-treated Myeong-ran Jeotgal was better preserved than for controls and showed that 0.75 mL of ITCs (200 mg/mL)-treated Myeong-ran Jeotgal had a shelf life that was approximately 4 days at 5°C and 2 days at 10°C longer than controls.

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Authors and Affiliations

  1. Department of Foodservice Management, Woosong University, Daejeon, 34518, Korea

    Jin-Kyung Choi

  2. Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon, 25457, Korea

    Gornpan Gornsawun & Il-Shik Shin

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  1. Jin-Kyung Choi
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  2. Gornpan Gornsawun
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  3. Il-Shik Shin
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Correspondence to Il-Shik Shin.

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Choi, JK., Gornsawun, G. & Shin, IS. Effect of a polypropylene ((PP) patch containing isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root on the shelf-life of low-salt Myeong-ran Jeotgal . Food Sci Biotechnol 24, 2065–2076 (2015). https://doi.org/10.1007/s10068-015-0275-9

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