Preservative Effect of Garlic Stalk or Pork Cooked in Soy Sauce by the Addition of Botanical Antimicrobial Agent-Citrus and Red Ginseng Mixture

식물성 천연 항균복합소재 처리에 의한 마늘종 및 돈육장조림의 저장 효과

  • 정준호 (경상대학교 농업생명과학연구원) ;
  • 조성환 (경상대학교 식품공학과)
  • Published : 2004.03.01

Abstract

The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.

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