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KMID : 1007519960050030206
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.206 ~ p.209
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Effect of Glyceryl Monolaurate on the Microflora in Cooked Sausage System During Storage
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Kim Jung-Hoan
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Abstract
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This study was carried out to investigate the possibility of introducing glyceryl monolaurate (MC12) as an antimicrobial agent in processed meat products. The antimicrobial effect of MC12 was observed in cooked sausage system which was stored at 10℃ or 25℃. Addition of MC12 retarded the microbial growth for 14 days at 10℃ and 7∼14 days at 25℃. The inhibitory action of MC12 was considered to extend the lag phase of the growth. In addition, the microfloral pattern was slightly altered and the total number of microorganisms decreased when MC12 was added. The population of presumptive coliforms in sausage with MC12 was smaller than that of the control, suggesting that MC12 is a useful antimicrobial agent against Gram-negative as well as Gram-positive bacteria of the cured cooked meat.
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