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

doi:2003.16.1.96

Article

Animal Breeding and Genetics

Asian-Australasian Journal of Animal Sciences 2003;16(1): 96-99.
https://doi.org/10.5713/ajas.2003.96 Published online January 1, 2003.

Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins

Seoknam Kang, Aera Jang, Sang Ok Lee, Joong Seok Min, Il Suk Kim, Mooha Lee

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 4째C 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