Effect of Microcapsule Entrapping Isothiocyanates (ITCs) Extracted from Horseradish Armoracia rusticana Root on Shelf-life Extension of Myeongran Jeotgal; a Korean Salted and Fermented Seafood

摘要

The effect of entrapping isothiocyanates extracted from horseradish root by microencapsulation on the shelf life of Myeongran jeotgal was evaluated. The total viable cell count of Myeongran jeotgal reached 107 CFU/g (initial decomposition level) on days 43 and 45 of treatment with 1.0% and 2.0% microcapsules (4.0 mg/mL), respectively, compared with day 21 of storage at 5°C as the control treatment. The proteolytic bacterial counts of Myeongran jeotgal treated with 1.0% and 2.0% microcapsules were 2.0* 105 and 9.5x104 CFU/g, respectively, with 2 and 3 log reductions compared with the control count (1.1 x 107 CFU/g) on day 33 of storage at 5°C. The total volatile basic nitrogen (TVB-N) level reached 30.0 mg% (initial decomposition level) on days 47and 48 of treatment with 1.0% and 2.0% microcapsules, respectively, compared with day 33 of storage at 5°C as the control. Based on the sensory evaluation, the freshness of Myeongran jeotgal treated with 1.0% microcapsules was best compared with the other treatments. Based on the total viable cell count, TVB-N and sensory evaluation, the shelf life of Myeongran jeotgal treated with 1.0% microcapsules was extended by 22, 16 and 15 days, respectively, compared with the control at 5°C.