JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Kang, Seoknam; Jang, Aera; Lee, Sang Ok; Min, Joong Seok; Kim, Il Suk; Lee, Mooha;
  PDF(new window)
 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 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
Lactic Acid;Citric Acid;Acetic Acid;Salmonella Typhimurium;Total Plate Counts;Coliforms;
 Language
English
 Cited by
 References
1.
Chung, K. C. and J. M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food. Sci. 35(3):326-328. crossref(new window)

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. crossref(new window)

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. crossref(new window)

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.

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.

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.

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.