Influence of packaging method, lactic acid and monolaurin on Listeria monocytogenes in crawfish tail meat homogenate

초록

The influence of monolaurin and lactic acid on Listeria monocytogenes inoculated into crawfish tail meat homogenate was evaluated by packaging under air, vacuum, or modified atmospheres at 4° C. When antimicrobial agents were absent, modified atmosphere packaged (MAP) samples had counts after storage for 14 days approximately 2 logs lower than air or vacuum-packaged samples. One-half percent lactic acid or 200 μg g-1 monolaurin did not increase MAP effectiveness. However, 200 μg g-1 monolaurin in vacuumpackaged samples significantly reduced the numbers of L. monocytogenes. When 200 μg g-1 monolaurin was combined with 0·5% lactic acid, significant inhibitory effects were observed for each packaging treatment. Crawfish tail meat homogenate treated with 200 μg g-1 monolaurin, 0·5% lactic acid, and MAP had the greatest potential to inhibit growth of the bacterium. © 1995 Academic Press Limited.