Effect of organic acids on the microbial quality of Taiwanese‐style sausages
3
Citation
26
Reference
10
Related Paper
Citation Trend
Abstract:
ABSTRACT The effects of organic acids on the microbial quality of Taiwanese‐style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese‐style sausages and stored from 0 to 40 days at 4°C. The total plate counts, lactic acid bacteria, Micrococcus , Listeria monocytogenes , Hunter‐L and Hunter‐a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage . Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6–1.2 log 10 colony‐forming unit (CFU)/g greater than those of treated groups throughout storage at 4°C. The light color (L‐value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf‐life and improve the microbiological quality of Taiwanese‐style sausages.Keywords:
Tartaric acid
Micrococcus
Organic acid
Sources of error in the adjustment of media to p H 3·5 have been discussed. Titration curves for whey and beer wort with citric, lactic and tartaric acids have been constructed. It is shown that citric acid is the most convenient acid to use for adjusting media for yeast and mould counts. The data obtainable from these curves cannot be relied upon to give a medium of p H 3·5 ± 0·1, owing to the variations in the composition of whey and wort, but the required accuracy may be obtained by adding to the medium a bufEer mixture of citric acid monohydrate (64 parts) and potassium citrate monohydrate (36 parts) in a concentration of 2 per cent. In this way reliable results can be obtained without standardising acids or determining p H. values. This method may be used for any p H between 3 and 6.
Tartaric acid
Cite
Citations (11)
The content of organic acid in citrus fruit is one of the important guidelines deciding the quality of fruit.Reducing the content of organic acid and improving the quality is the hotspot and nodus in research.In this paper the following items,such as anabolism and degradation of citric acid;some related enzymes;the transport of organic acid;measures regulating organic acid content,especially,the latest development in the field of a new utilization of citric acid,citrate homeostasis in citrus juice sac cells and molecular biology,are reviewed.It is speculated that citric acid might participate in the metabolism of amino acid and results in the serious degradation of citric acid.A transport model of citrate3-and H+ is introduced.Finally,the method of regulating organic acid of citrus fruit is discussed and the directions,method and some problems on organic acid metabolism are outlined.
Organic acid
Cite
Citations (2)
Effect of low-molecular-weight organic acids(oxalic acid,citric acid,malic acid,tartaric acid and acetic acid) on the release of phosphorus from synthetic phosphate compounds was studied with chemical extraction.The main results were as follows:The Organic acids(the low density acetic acid is an exception) improved phosphorus release from different synthetic phosphate compounds(DCP,OCP,FA,Fe-P and Al-P).The mobilization of phosphorus by organic acids varied with the types and concentrations of organic acids and the solubility of phosphate,the mobilizing effect of the organic acids on phosphorus was in the order:oxalic acid,citric acid,malic acid,tartaric acid and acetic acid,and the extent of mobilizing increased with the increment of organic acid concentration when extracting agent was the same organic acid.The pH-value became higher after organic acids were added,and variance of pH-value was little at low-concentration but significant at high-concentration.
Oxalic Acid
Tartaric acid
Organic acid
Malic acid
Cite
Citations (0)
Tartaric acid
Sodium citrate
Tartrate
Morphology
Cite
Citations (22)
The components and contents of organic acids in pineapple mature fruits from 56 germplasms were determined by high performance liquid chromatography(HPLC).The results showed that the major components of organic acids in pineapple fruits were citric acid,malic acid and quinic acid.Citric acid was ranged from 1.80 mg/g FW to 8.09 mg/g FW,with a mean of 4.82 mg/g FW,and citric acid content was the highest value,which accounted for 64.73% of the value of organic acids,followed by quinic acid and malic acid.The variation range of quinic acid was relatively stable among different germplasms,while the value of citric acid and malic acid varied greatly,showing as 33.86% and 37.92%,respectively.All the germplasms could be classified into citric acid dominant based on their organic acid composition.
Quinic acid
Malic acid
Organic acid
Germ plasm
Cite
Citations (0)
Significant variation in organic acid components was detected in mature fruits of 101 apple accessions using high-performance liquid chromatography. The Malus species predominantly accumulated malic acid and citric acid, whereas wild fruits exhibited significantly higher levels of organic acid content than that in cultivated fruits. Differential accumulation patterns during fruit developmental stages was detected between malic acid and citric acid, thus suggesting a complex genetic regulation mechanism of organic acid metabolism in apple fruit. A highly positive correlation was detected between fruit total organic acid content with malic acid and citric acid content, thus suggesting that malic acid and citric acid are the principal determinants of apple fruit acidity. In contrast to malic acid, citric acid was predominantly detected in partial wild apples, while extremely low to undetectable concentrations of citric acid were observed in cultivated apple fruits; this is likely due to the genetic effects of parental characters. Our results provide vital information that could be useful for future studies on genetic analysis and improvement of organic acid accumulation in apple fruits.
Malic acid
Malus
Organic acid
Cite
Citations (67)
본 연구에서는 단무지 무청을 이용하여 유기산 종류별 추출물을 제조하고, 무청 추출액의 유용성분과 항산화활성을 비교 분석하였다. 또한 무청 추출액 함유 음료를 제조하고, 기호도를 평가하였다. 무청 추출 전후의 pH의 범위는 각각 3.54∼5.79, 3.52∼5.12로 나타났다. 무청추출물의 식이섬유 함량은 유기산을 처리한 추출물에서 모두 유의적으로 높은 함량을 나타내었으며, 특히 citric acid를 처리했을 때 103.9 ㎎/g으로 대조군에 비해 35.9% 높은 값을 나타내었다. 총 폴리페놀 및 총 플라보노이드 함량은 citric acid, lactic acid 및 tartaric acid를 첨가한 시료에서 유의적으로 높은 것을 확인하였다. DPPH radical 소거활성, superoxide radical 소거활성 및 ORAC assay는 유기산을 첨가한 시료에서 활성이 높았으며, 특히 citric acid 첨가 추출물에서 가장 높은 활성을 나타내었다. 무청 음료 제조 시 무청추출액은 3% 이하로 첨가했을 때 기호도가 높았으며, 액상과당과 알룰로오스는 각각 1.5%씩 첨가했을 때 가장 기호도가 우수하였다.
Tartaric acid
Cite
Citations (2)
In citrus fruit, citric acid is the predominant organic acid which influence fruit taste, flavor and quality. The effect of hot air treatment (HAT 40°C, 48 h) and 1.0% chitosan coating on the change of organic acids and the related gene expression of citric acid synthesis and degradation in ponkan (Citrus reticulata Blanco) fruit during cold storage have been studied. The results showed that citric acid was the main organic acid in fruit, the trend change of citric acid content was consistent with total organic acids and titratable acidity (TA) content, which decreased with the prolongation of storage time, hot air treatment significantly promoted but chitosan coating treatment significantly delayed citric acid degradation in Ponkan fruit. Hot air treatment could induced CitAco2/3, CitIDH2/3, CitGAD4, CitACLs, CitPEPCKs and CitFBPases expression during fruit storage period, but had no significant effect on CitGSs expression, The enhanced expression of degradation-related genes was closely related to the degradation of citric acid. The expressions of CitAco3, CitGAD4 CitACLα2/β, CitPEPCKs and CitFBPases were inhibited, which leading to the degradation rate of citric acid was slowed by chitosan coating during storage. These results showed that the degradation of citric acid in fruit was regulated by ATP citrate lyase (ACL) pathway and γ-aminobutyric acid (GABA) pathway.
Organic acid
Titratable acid
Degradation
Cite
Citations (18)
Organic acids of low molecular weight are important constituents of microbial and plant root exudates. This study compared the phosphorus ( P) release from phosphorus-rich rocks in the eastern section of the north shore of Chaohu. The release of P was attributed to four common organic acids of low molecular weight ( oxalic,tartaric,citric,and malic acid) which extracted and released rock P. Post-extraction residues were characterized. The results show that when organic acid concentrations were below 5 mmol·L -1,citric acid extracted the largest amount of P. When organic acid concentrations were above 5 mmol·L -1,a linear correlation between P release and concentrations of organic acids was observed. The amount of P released by oxalic acid and tartaric acid far exceeded that by citric and malic acids. Oxalic and tartaric acids maintained the highest efficiency in P extraction and release. A linear correlation was identified between P release and final pH values of the organic acid-containing solutions,when the final pH≥4. When the organic acid concentration was maintained at 50 mmol·L-1,oxalic acid demonstrated the highest efficiency in P extraction,followed by tartaric acid. The four organic acids as tested appeared to be the most effective in extracting organic phosphorus (Or-P,release rate up to 97% ) and the least effective in extracting Oc-P (occluded phosphorus) .
Tartaric acid
Oxalic Acid
Malic acid
Organic acid
Cite
Citations (1)