Paper Type |
Contributed Paper |
Title |
Synergistic Inhibition of Listeria monocytogenes Growth by Virgin Coconut Oil, Monolaurin and Lactic Acid in Lab Medium and Fresh Pork |
Author |
Pussadee Tangwatcharin*[a], Suchart Suksathit [b] |
Email |
putang3009@hotmail.com |
Abstract: This study was conducted to determine the combined virgin coconut oil (VCO), monolaurin (ML) and lactic acid (LA) effects on growth of Listeria monocytogenes in lab medium and application in fresh pork packed stored at 15oC. The results were shown that VCO or ML + LA combinations produced a bactericidal effect. The killing time was dependent on the type antimicrobial and contact time. This resulted in a loss and change of the cytoplasm and membrane in cells of the bacterium. For fresh pork, VCO or ML + LA combinations were the most effective in reduction of L. monocytogenes (P < 0.05) into 1.16 and 1.35 log cycle, respectively, and controlled growth of bacteria for 4 and 8 days of storage, respectively, compared to the control groups before storage (P > 0.05). In addition, ML + LA reduced TPC more so than VCO + LA (P < 0.05) and controlled growth of bacteria for 2 and 1 days of storage, respectively, compared to the control groups before storage (P > 0.05). However, the low pH of their solutions caused the highest weight loss of range 7.39-7.64% drip loss, 23.28-23.78% cooking loss and discoloration. In contrast, L*, PV, TBARs of pork in all treatments were increased but shear force, a* and C* were decreased as storage was longer in all solution types (P < 0.05). Results of this study indicate that VCO or ML + LA combinations can be incorporated in fresh pork to effectively extend shelf-life at 15oC of storage.
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Start & End Page |
345 - 359 |
Received Date |
2012-04-18 |
Revised Date |
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Accepted Date |
2013-04-22 |
Full Text |
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Keyword |
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Volume |
Vol.41 No.2 (APRIL 2014) |
DOI |
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Citation |
Tangwatcharin P. and Suksathit S., Synergistic Inhibition of Listeria monocytogenes Growth by Virgin Coconut Oil, Monolaurin and Lactic Acid in Lab Medium and Fresh Pork, Chiang Mai J. Sci., 2014; 41(2): 345-359. |
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