Publication: Preservative Effects Of Medium-Chain Dicarboxylic Acids On Microbial Control And Quality Of Beef And Salmon During Refrigerated Storage
| dc.contributor.author | Liao, Zhengrui | |
| dc.date.accessioned | 2026-05-12T01:31:12Z | |
| dc.date.available | 2026-05-12T01:31:12Z | |
| dc.date.issued | 2025-03 | |
| dc.description.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. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/24181 | |
| dc.language.iso | en | |
| dc.subject | Beef — Preservation | |
| dc.title | Preservative Effects Of Medium-Chain Dicarboxylic Acids On Microbial Control And Quality Of Beef And Salmon During Refrigerated Storage | |
| dc.type | Resource Types::text::thesis::doctoral thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |