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Synergistic inhibition of Listeria monocytogenes growth by virgin coconut oil, monolaurin and lacitc acid in lab medium and fresh pork
Author(s)
Suksathit, Suchart
Date Issued
January 1, 2014
Type
Article
Abstract
This 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.
Citation
Chiang Mai Journal of Science, 41(2), 345-359, 2014