Publication: Preservative Effects Of Medium-Chain Dicarboxylic Acids On Microbial Control And Quality Of Beef And Salmon During Refrigerated Storage
Loading...
Date
2025-03
Authors
Liao, Zhengrui
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
This study explores the potential of glutaric acid (gla), succinic acid (sua), and azelaic acid (aza) as natural preservatives for meat products, highlighting their physicochemical stability and antimicrobial properties. Phase 1 evaluated the antimicrobial (microdilution broth method) and in vitro antioxidant activities (dpph free radical scavenging, ferric reducing antioxidant power, and nitrite scavenging assays) of individual medium-chain dicarboxylic acids (mcdas), selecting the most effective concentrations for beef preservation. Although their antioxidant properties were less than 50% of ascorbic acid (asa), they demonstrated strong bacteriostatic effects, with minimal inhibitory concentration (mic) and minimum bactericidal concentration (mbc) values ranging from 500–2,000 μg/ml against listeria monocytogenes, staphylococcus aureus, enterococcus faecalis, pseudomonas aeruginosa, salmonella enterica, and escherichia coli. In beef models, higher mcda concentrations (2,000 μg/ml and 1,456 μg/g) helped maintain colour, ph, and moisture while reducing spoilage indicators such as total volatile base nitrogen (tvb-n) (8–20 mg/100 g decrease) and microbial counts. Aza was the most effective, outperforming sodium bisulphite (sob). Phase 2 assessed the combined antimicrobial effects of gla, aza, and sua using checkerboard tests, leading to the selection of optimal ratios (gla-aza 2:1, gla-sua 1:1, and aza-sua 2:1, with fractional inhibitory concentration (σfic) values of 0.039–0.5) for beef preservation.
Description
Keywords
Beef — Preservation