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KMID : 1134820160450111696
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1696 ~ p.1700
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Combined Treatment of Acorn Pomace Extract, Fumaric Acid, and Mild Heat for Inactivation of Microorganisms on Red Chard
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Park Shin-Min
Song Kyung-Bin
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Abstract
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In this study, acorn pomace extract (APE) was developed as a natural chemical sanitizer and substitute for chlorine-based sanitizers such as sodium hypochlorite containing harmful substances. Antimicrobial activities of APE and its combined treatments with fumaric acid (FA) and mild heat against Listeria monocytogenes inoculated on red chard were examined. Among the treatments, combined treatment of 0.5% APE at 50°C and 0.5% FA was the most effective, causing reduction of L. monocytogenes populations by 3.36 log CFU/g compared to the control. After combined treatment, populations of aerobic mesophilic bacteria in the red chard decreased by 2.89 log CFU/g during storage at 4°C for 8 days compared to the control. Regarding color changes in red chard upon combined treatment, there was no significant change among the red chard samples. These results indicate that combined treatment of APE, FA, and mild heat can improve microbial safety of red chard without affecting quality such as color during storage.
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KEYWORD
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acorn pomace extract, natural chemical sanitizer, Listeria monocytogenes
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