Tangwatcharin, Pussadee
Loading...
Preferred name
Tangwatcharin, Pussadee
Alternative Name
Tangwatcharin, P.
Main Affiliation
Email
pussadee.ta@kmitl.ac.th
2 results
Now showing 1 - 2 of 2
- Some of the metrics are blocked by yourconsent settings
Item type:Publication, Synergistic inhibition of Listeria monocytogenes growth by virgin coconut oil, monolaurin and lacitc acid in lab medium and fresh pork(2014-01-01); Suksathit, SuchartThis 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 15°C. 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 15°C of storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Activity of virgin coconut oil, lauric acid or monolaurin in combination with lactic acid against Staphylococcus aureus(2012-01-01); Khopaibool, PrapapornThe objective of this study was to investigate the in vitro activities of virgin coconut oil, lauric acid and monolaurin in combination with lactic acid against two strains of Staphylococcus aureus, ATCC 25923 and an isolate from a pig carcass, by determination of Fractional Bactericidal Concentration Index (FBCI), time-kill method, as well as scanning and transmission electron microscopy. Minimum bactericidal concentrations (MBC) of lauric acid, monolaurin and lactic acid were 3.2 mg/ml, 0.1 mg/ml and 0.4% (v/v), respectively. The effects of lauric acid + lactic acid and monolaurin + lactic acid combinations were synergistic against both strains, exhibiting FBCIs of 0.25 and 0.63, respectively. In time-kill studies, lauric acid and monolaurin + lactic acid combinations added at their minimum inhibitory concentrations produced a bactericidal effect. The induction of stress in non-stressed cells was dependent on the type and concentration of antimicrobial. This resulted in a loss and change of the cytoplasm and membrane in cells of the bacterium. In contrast, virgin coconut oil (10%) was not active against S. aureus. The bacterial counts found in pork loin treated with lauric acid and monolaurin alone were significantly higher (p <0.05) than those treated with both lipids in combination with lactic acid at sub-inhibitory concentrations. The color, odor and overall acceptability of the pork loins were adversely affected by treatment with the three lipids and lactic acid alone but when combinations of the agents were used the sensory quality was acceptable.