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ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE
Author(s) -
BAKER ROBERT C.,
POON WINNIE,
KLINE DONNA,
VADEHRA DHARAM V.
Publication year - 1982
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1982.tb00442.x
Subject(s) - citric acid , food science , food spoilage , shelf life , ascorbic acid , fish <actinopterygii> , chemistry , antimicrobial , agar , biology , bacteria , fishery , genetics , organic chemistry
Aerobic plate counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 10 7 C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf‐life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.