Yoon Ji Shin

Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon

Red algae (RA) film containing grapefruit seed extract (GSE) was used as a wrapping film for cheese and bacon. RA film containing 1% GSE was prepared to inhibit the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Wrapping of cheese and bacon with the film decreased the populations of E. coli O157:H7 and L. monocytogenes. After 15 days of storage, wrapping of cheese with the RA film reduced the populations of E. coli O157:H7 and L. monocytogenes by 1.21 and 0.85 log CFU/g, respectively, compared to control. Bacon wrapped with the RA film also decreased the populations of E. coli O157:H7 and L. monocytogenes by 0.45 and 0.76 log CFU/g, respectively. Wrapping of bacon with the RA film decreased peroxide and thiobarbituric acid values. These results suggest that RA film containing GSE is a useful wrapping material for extending the shelf lives of cheese and bacon.