• Title/Summary/Keyword: trisodium phosphate

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Quality Evaluations of Refrigerated Korean Beef Loins Treated with Trisodium Phosphate and Chitosan (Trisodium Phosphate와 키토산으로 처리한 냉장 한우 쇠고기등심의 품질평가)

  • 정진형;김광현;김창렬
    • Food Science of Animal Resources
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    • v.21 no.1
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    • pp.10-17
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    • 2001
  • The effect of trisodium phosphate and chitosan on aerobic plate counts, generation time, pH, shear force, and sensory evaluations in Korean beef loins stored at 4 or 10$^{\circ}C$ was assessed. The beef loins were treated with 5∼7.5% (w/v) trisodium phosphate and 1% (w/v) chitosan at exposure times of 10 min. The generation time of aerobic microorganisms on the beef loins increased with higher trisodium phosphate levels during storage at 4$^{\circ}C$. During storage at 10$^{\circ}C$, treatments of 5% trisodium phosphate and 1% chitosan were the most effective for preventing the growth of aerobic spoilage microorganisms. Shear values of the beef loins treated with trisodium phosphate and chitosan or chitosan alone were lower than those of trisodium phosphate during storage at 4$^{\circ}C$. The results of sensory evaluation indicated that the beef loins treated with trisodium phosphate and chitosan were in the \"liked less to typical\" category for odor and appearance scores compated to the controls during storage at 4$^{\circ}C$.

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Growth Inhibition of Newly Emerging Arcobacter butzlrei by Organic Acids and Trisodium Phosphate (새롭게 출현한 Arcobacter butzleri의 유기산과 trisodium phosphate 처리에 의한 생육저해효과)

  • Jang, Jung-Soon;Lee, Young-Duck;Park, Jong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1169-1173
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    • 2003
  • Growth of a newly emerging pathogen, Arcobacter butzleri, in domestic raw meat was evaluated by various sanitizing agents. One percent of acetic acid, citric acid, lactic acid, and trisodium phosphate (TSP) added to the cell suspension of six A. butzleri strains inhibited their growth within ten minutes, and especially the lactic acid inhibited growth within five minutes. One percent of all the acids at the culture broth inhibited growth completely within one hr. 0.1% of the acids inhibited growth within 72 hr, whereas two percent of TSP had the same effect in one hr. Among the acids, lactic acid had the strongest inhibition activity. Hydrogen peroxide, sodium hypochlorite, and ethanol showed lower inhibiting activities than the above agents. While garlic extract and lactic acid bacteria culture also inhibited A. butzleri, onion extract did not. Therefore, food-borne poisoning of A. butzleri in raw meat could be prevented by organic acid and trisodium phosphate treatments.

Microbiological and Sensory Evaluations of Chicken Wings Treated with Acetic Acid and Trisodium Phosphate during Retail and Refrigerated Storage (초산과 Trisodium Phosphate로 처리한 닭고기의 소매점 판매와 냉장 동안 미생물 및 관능평가)

  • 김창렬;김광현;서석봉
    • Korean Journal of Poultry Science
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    • v.27 no.3
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    • pp.189-195
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    • 2000
  • Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

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Effect of Trisodium Phoshate and Cetylpyridinium chloride on E. coli O157:H7 and Listerial monocytogenes (Trisodium Phoshate와 Cetylpyridinium chloride의 E. coli O157:H7 및 Listerial monocytogenes 에 대한 살균 작용)

  • 강길진
    • Journal of Food Hygiene and Safety
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    • v.13 no.4
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    • pp.365-369
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    • 1998
  • The in vitro effects of trisodium phosphate and cetylpyridinium chloride on E. coli 0157:H7 and L. monocytogenes were investigated. The trisodium phosphate and cetylpyridinium chloride was bactericidal toward E. coli 0157:H7 and L. monocytogenes. The killing effects of the $1{\times}10^{-2}\;M$ trisodium phosphate on E. coli 0157:H7 and L. monocytogenes were 30~40%, 40~50%, respectively. The killing effects of the $5{\times}10^{-7}\;M$ cetylpyridinium chloride on E. coli 0157:H7 and L. monocytogenes were 90~95%, 95~99%, respectively. The killing effects of the trisodium phosphate was $10^5$ times that of the cetylpyridinium chloride. Factors effecting the bactericidal action of trisodium phosphate and cetylpyridinium chloride were investigated and the action depended on temperature and pH.

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A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper

  • Kim, Eun-Jin;Lee, Young-Duck;Kim, Kwang-Yup;Park, Jong-Hyun
    • Journal of Microbiology and Biotechnology
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    • v.25 no.12
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    • pp.2106-2109
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    • 2015
  • The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce.

Sanitizing Agent Effect and Antibiotic Resistance of Salmonella spp. Isolated from Raw Chicken Carcasses in Food Service (집단급식용 생계육에서 분리된 Salmonella의 항생체 내성과 위생 처리제의 영향)

  • Kang, Ji-Hyun;Lee, Young-Duck;Jung, Ki-Chang;Park, Jong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.582-588
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    • 2001
  • To control the growth of Salmonella on raw chicken supplied in food service, they were isolated and analysed for their physiological characteristics. Total viable microbe counts under the skin of the chicken amounted to 10% of numbers on their skin. Fifty one of Salmonella were isolated and identified from 75 chicken carcass samples. About 70% of the isolates showed resistance to more than four antibiotics, which indicated very high resistance among the strains ever reported in Korea. Lactic acid and trisodium phosphate(TSP) as sanitizing agent were applied to the Salmonella spp. isolates by agar diffusion method. The resistance by isolates to those sanitizing agents was compared with type strains of S. typhimurium ATCC 14028, S. typhimurium ATCC 12023, S. heidelberg and S. enteritidis. The isolates showed similar or less resistance to the type strains as for the lactic acid. However, as for trisodium phosphate known recently as a good sanitizer, 50% of the isolates showed more resistant compared with the type strains. Also, the treatment time and regeneration medium affected significantly the resistance of the isolates, which indicates that more careful test might be needed for TSP's practical application to raw chicken. Therefore, From the results, it is suggested that antibiotic treatment during breeding broiler and contamination after slaughtering should be minimized along with careful use of sanitizing agent in order to ensure more safe raw chicken supply.

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Physicochemical Changes of Chicken Treated with Acetic Acid and Trisodium Phosphate for Retail and Refrigerated Storage (초산과 Trisodium phosphate로 처리한 닭고기의 소매점 판매 및 냉장동안 이화학적 변화)

  • 김창렬;김광현;이재일
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.219-225
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    • 2000
  • Physicochemical changes of refrigerated chicken legs treated with acetic acid and trisodium phosphate (TSP) during storage at the temperature of 1$\pm$2。C or 4。C. Chicken (average weight of 500$\pm$30 g) legs were treated with 2.5-10% (w/v) TSP and 0.5-2%(v/v) acetic acid soluions at exposure times of 10 min. pH values of chicken legs treated with 2.5-10% TSP significantly (P<0.05) increased at initial days compared to control, which were consistent with the results of treatments of 5-10% TSP solutions fur storage of 8 days at retail levels. Thiobarbituric acid (TBA) values of chicken legs treated with 2.5-10% TSP or 0.5-2% acetic acid solutions significantly increased from initial days to 4days of storage compared to controls. pH values of chicken legs treated with 0.5-2% acetic acid significantly decreased at initial days compared to control, which were consistent with the results of treatments of 1.5-2% acetic acid solutions for storage of 16 days at 4。C. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color L$^+$ values during storage of 4 and 8 days compared to the controls. Chicken legs treated with 1-2% acetic acid solutions were a significantly different Hunter color a$^+$ values during storage of 16 days compared to the controls. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color b$^+$ values during storage from 4 to 12 days compared to the controls.

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Effects of Phosphates on the Growth of Lactic Acid Bacteria (인산(燐酸) 염(鹽)이 유산균(乳酸菌)의 생장(生長)에 미치는 영향(影響))

  • Yu, Tae-Jong;Kim, Il-Hwan
    • Korean Journal of Food Science and Technology
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    • v.11 no.3
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    • pp.200-205
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    • 1979
  • Effects of monosodium phosphate, disodium phosphate, trisodium phosphate, ${\alpha}-polygel$, sodium ultrametaphosphate and sodium tripolyphosphate on the growth of bacteria, pH and acidity in single culture of Lactobacillus bulgaricus and mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus were investigated. Phosphates exerted definite effect in enhancing the growth of the bacteria and acidity of the fermented milk. For the single-culture of Lactobacillus bulgaricus monosodium phosphate and sodium tripolyphosphate were most effective in terms of bacterial growth and acidity, whereas for the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus monosodium phosphate and disodium phosphate showed the best results. In the presence of the phosphates, particularly of trisodium phosphate, the decrease of viable count of bacteria in fermented milk during storage was reduced significantly. The stability of the fermented milk prepared with the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus was improved by the addition of phosphates, particularly of monosodium phosphate.

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The Synthesis of Hardener for Photography and Hardening Test (사진용 경막제의 합성과 경막시험)

  • Kim, Yeoung-Chan
    • Journal of the Korean Applied Science and Technology
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    • v.15 no.3
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    • pp.33-37
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    • 1998
  • The hardening test of gelatin with 2,4-dichloro-6-hydroxy-1,3,5-triazine mono sodium salt was studied at pH 5, 7, 8 and about increasing temperature, respectively. The hardener was prepared by the reaction of cyanuric chloride with sodium hydroxide, disodium hydrogenphosphate-12-water and trisodium phosphate-12-water in the presence of water. The product was identified by elemental analyzer. IR spectrophotometer. Novel hardener can be used in photographic emulsion and showed very good hardening effect.

The Anti-Sticking Effect of Mixture of Trisodium Phosphate and Citric Acid on Oral Streptococcus species (구강 내 사슬알균 종들에 대한 제3인산나트륨과 구연산의 탈부착 효과)

  • Jung, Choong-Hyun;Cho, Hyung-Hun;Choi, Gwang-Ju;Kang, Seung-Yong;Yang, Nam-Woong
    • Korean Journal of Microbiology
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    • v.44 no.4
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    • pp.289-292
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    • 2008
  • Trisodium phosphate 12 hydrate and citric acid monohydrate mixture showed the strong anti-sticking effect on Streptococcus mutans, Streptococcus mitis, and Streptococcus salivarius, which are adhered to glass beads. Each Streptococcus species was shaking-cultured in brain heart infusion broth containing three glass beads. After 18 hr, glass beads were slightly washed into normal saline by three-pin-pointed pincette. Each three glass-beads set was put into reagent -containing tubes, which have 40 mg of bits of weighing paper for gaining brushing effect as similar as brushing one's teeth. The tubes were shaken by vortex mixer for 10 min except non-oral microbe, Streptococcus agalactiae (5 min). The samples were colony-counted by serial agar dilution method. Experiment was repeated three times for each Streptococcus species. The relative ratios of bacterial de-adherence by reagents were calculated in comparison with normal saline control. The de-adherence degree of citric acid-trisodium phosphate-saline mixture (CTS, pH 6.0) against Streptococcus mutans came to an average of 12.5 times compared with normal saline control. Trisodium-saline (TS, pH 8.4) showed the average of 7.5 times, and citric acid-saline (CS, pH 4.6) showed 6.0 times compared to the control group. The bacterial de-adherence degree against Streptococcus salivarius was each 7.2,2.6 and 2.8 times in above reagent sequence in comparison with saline control. CTS and TS showed 2.4 and 3.4 times of anti-sticking effect on Streptococcus mitis respectively, but CS had no anti-sticking effect on this bacterium. CTS, TS and CS showed 0.7, 0.6, and 0.6 times on non-oral microbe, Streptococcus agalactiae, separately compared with saline control. These results show that oral Streptococcus mutans, Streptococcus salivarius, and Streptococcus mitis, which are causative of dental caries or subacute endocarditis, may be easily removed from oral cavity by CTS mixture. It is conceivable that our experimental results will enable the development of a new conceptive toothpaste to prevent dental caries or subacute endocarditis after drawing teeth.