ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE

Aerobic plate counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 10⁷ C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf-life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.