Antibacterial activity and sensory characteristic of sauce for raw fish with tea extract and garlic vinegar
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

Young Sun Han, Hye Jin Choi, Seung Ri Lee, Mun-Ju Kwon, Myung Je Heo, Nam-Gyu Jo, Hye Young Kim
2016 Korean Journal of Food Preservation  
This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted
more » ... wth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.
doi:10.11002/kjfp.2016.23.5.704 fatcat:vy2ztsfz7bf3zjqmztaa3hhqiq