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

• Published in: Food science and biotechnology Vol. 24; no. 6; pp. 2065 - 2076
• Main Authors: Choi, Jin-Kyung, Gornsawun, Gornpan, Shin, Il-Shik
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01-12-2015; 한국식품과학회
• Subjects: Armoracia rusticana; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; 식품과학; shelf-life; horseradish; isothiocyante; food preservative
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0275-9

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.