Abstract
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.
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