TY - JOUR
T1 - Application of green tea extract as food preservative to improve shelf life of overnight pickled cucumber
AU - Miyamoto, Takahisa
AU - Nakayama, Motokazu
AU - Shigemune, Naofumi
AU - Tokuda, Hajime
AU - Matsushita, Tomoyo
AU - Furuta, Kanako
AU - Mekada, Yoko
AU - Honjoh, Kenichi
N1 - Copyright:
Copyright 2010 Elsevier B.V., All rights reserved.
PY - 2009
Y1 - 2009
N2 - Application of green tea extract (GTE) to food preservation was investigated. Viable counts of cucumber pickled overnight at 10°C with seasoning solution containing acetic acid, NaCl, and/or GTE were determined during cold storage at 10°C. Viable counts did not increase above the initial values for 7 days of treatment with seasoning solution containing 0.1% acetic acid, 2% NaCl, and 0.05% GTE. Use of these seasoning components alone or in combination showed no bacteriostatic effects on the pickled cucumber. Viable counts of Escherichia coli O157 : H7 did not increase when the cucumber was artificially contaminated with this bacterium and then pickled overnight with the seasoning solution containing 0.1% acetic acid. These results indicated that the addition of GTE to seasoning solution containing both acetic acid and NaCl prolongs the shelf life of overnight pickled cucumber.
AB - Application of green tea extract (GTE) to food preservation was investigated. Viable counts of cucumber pickled overnight at 10°C with seasoning solution containing acetic acid, NaCl, and/or GTE were determined during cold storage at 10°C. Viable counts did not increase above the initial values for 7 days of treatment with seasoning solution containing 0.1% acetic acid, 2% NaCl, and 0.05% GTE. Use of these seasoning components alone or in combination showed no bacteriostatic effects on the pickled cucumber. Viable counts of Escherichia coli O157 : H7 did not increase when the cucumber was artificially contaminated with this bacterium and then pickled overnight with the seasoning solution containing 0.1% acetic acid. These results indicated that the addition of GTE to seasoning solution containing both acetic acid and NaCl prolongs the shelf life of overnight pickled cucumber.
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U2 - 10.3136/nskkk.56.660
DO - 10.3136/nskkk.56.660
M3 - Article
AN - SCOPUS:77349096420
SN - 1341-027X
VL - 56
SP - 660
EP - 664
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
IS - 12
ER -