Influences of Acetic Acid, Lauric Acid and Monolurine Treatments on Survival of Vibrio cholerae in Refrigerated Flatfish

냉장광어에서 Vibrio cholerae에 대한 아세트산, Lauric acid 및 Monolaurine의 영향

The effects of 0.5∼1.0% acetic acid, 0.5% laurice acid, or 0.5% monolaurine against Vibrio cholerae non 01 in flatfish strips stored at 15$^{\circ}C$ were assessed. Control strips were dipped in diatilled water only for 3 min. All treatments significantly (P<0.05) reduced the levels of V. cholerae at initial day. The counts of V. cholerae in flatifish treated with either lauric acid or monolurine were a significantly different (P<0.05) from those of acetic acid treatment after 2 days of storage. The counts of V. cholerae in treatments of 0.5% laurice acid after dipping in 1.0% acetic acid for 3 min were lower than those of treatments with 0.5% luarice acid for 3 min after dipping in 0.5% acetic acid for 3 min. Treatments with 0.5% monolurine for 3 min were not effective in lowering (P<0.05) the counts of V. cholerae after 3 days compared to the control.