Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins

  • Kang, Seoknam (Laboratory of Muscle Food Science, School of Agricultural Biotechnology, Seoul National University) ;
  • Jang, Aera (Laboratory of Muscle Food Science, School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Sang Ok (Laboratory of Muscle Food Science, School of Agricultural Biotechnology, Seoul National University) ;
  • Min, Joong Seok (Laboratory of Muscle Food Science, School of Agricultural Biotechnology, Seoul National University) ;
  • Kim, Il Suk (Department of International Livestock Industry, Jinju National University) ;
  • Lee, Mooha (Laboratory of Muscle Food Science, School of Agricultural Biotechnology, Seoul National University)
  • Received : 2002.04.23
  • Accepted : 2002.10.22
  • Published : 2003.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

Keywords

References

  1. Chung, K. C. and J. M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food. Sci. 35(3):326-328. https://doi.org/10.1111/j.1365-2621.1970.tb12176.x
  2. Doores, S. 1993. Organic acids. In: Antimicrobials in Foods (Ed. A. L. Branene and P. M. Davidson). Marcel Dekker, Inc. pp. 75-108.
  3. Federic. T. L., M. F. Miller, L. D. Thomson and C. B. Ramsey. 1994. Microbiological properties of pork cheek meat as affected by acetic acid and temperature. J. Food. Sci. Vol. 59. No.2. 300-302. https://doi.org/10.1111/j.1365-2621.1994.tb06952.x
  4. Fu, A.-H., J. G. Sebranek and E. A. Murano. 1994. Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays. J. Food Sci. 59(2):306-309. https://doi.org/10.1111/j.1365-2621.1994.tb06954.x
  5. Garbutt, J. 1997. Essentials of food microbiology. The Bath Press, Bath, Great Britain. pp. 74-77.
  6. Goddard, B. L., W. B. Mikel, D. E. Conner and W. R. Jones. 1996. Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at $-1^{\circ}C$ for 112 days. J. Food Prot. 59(8):849-853. https://doi.org/10.4315/0362-028X-59.8.849
  7. Osthold, W., H. K. Shin, J. Dresel and L. Leistner. 1984. Improving the storage life of carcasses by treating their surfaces with an acid spray. Fleischwirtschaft 64:828.
  8. Ouattara, B., R. E. Simard, R. A. Holley, G. J. -P. Piette and A. Begin. 1997. Inhibitory effect of organic acids upon meat spoilage bacteria. J. Food Prot. 60(3):246-253. https://doi.org/10.4315/0362-028X-60.3.246
  9. Prasai, R. K., G. R. Acuff, L. M. Lucia, D. S. Hale, J. W. Savell and J. B. Morgan. 1991. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. J. Food Prot. 54:868-872. https://doi.org/10.4315/0362-028X-54.11.868
  10. SAS. 1995. SAS User's Guide. SAS Institute, Gary, NC, USA.
  11. Tamblyn, K. C. and D. E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. J. Food Prot. 60(6):629-633. https://doi.org/10.4315/0362-028X-60.6.629

Cited by

  1. Effect of a Combination of Low Level Ozone and Metal Ions on Reducing Escherichia coli O157:H7 and Listeria monocytogenes vol.18, pp.4, 2013, https://doi.org/10.3390/molecules18044018
  2. The use of lysozyme to prepare biologically active chitooligomers vol.25, pp.1, 2015, https://doi.org/10.1590/0104-1428.1630
  3. Bactericidal Efficacy of a Disinfectant Spray Containing a Grapefruit-seed Extract, Citric acid, Malic acid and Benzalkonium Chloride against Salmonella Typhimurium and Brucella ovis vol.31, pp.4, 2016, https://doi.org/10.13103/JFHS.2016.31.4.299
  4. serovar Typhimurium as a test organism vol.18, pp.2, 2017, https://doi.org/10.4142/jvs.2017.18.2.209
  5. Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage vol.67, pp.1, 2003, https://doi.org/10.4315/0362-028x-67.1.168
  6. Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts vol.16, pp.12, 2018, https://doi.org/10.2903/j.efsa.2018.5482
  7. Short Time Preservation of Poultry Viscera Meal and its Potentiality as a Source of Protein in Broiler Diet vol.20, pp.2, 2003, https://doi.org/10.3923/ijps.2021.67.75