Lauric acid monoglyceride is also known as dodecanoic acid monoglyceride (referred to as GML). Lauric monoglyceride is synthesized by the direct esterification of lauric acid and glycerol. It generally appears as scaly or oily, white or light yellow fine-grained crystals. It is not only an excellent emulsifier, but also a safe, efficient and broad-spectrum antibacterial agent. It is a lipophilic non-ionic surfactant and a compound naturally present in some plants. After extraction, it is often added to food, daily necessities or cosmetics as a bactericide and anti-inflammatory agent.
Point out: The antibacterial effects of lauric acid monoglyceride in aquatic products and their products are as follows:
Aquatic products are favored by consumers because of their low fat and high protein, but they are highly susceptible to spoilage. Common pathogenic bacteria include Salmonella, Shigella, Vibrio parahaemolyticus, and Listeria monocytogenes. bacteria, Staphylococcus aureus, Streptococcus pyogenes, Yersinia enterocolitica, Proteus mirabilis and Proteus vulgaris, etc.
Combining GML with lactic acid can enhance the inhibitory effect of GML on crayfish, which is Listeria monocytogenes. If combined with the controlled atmosphere insurance technology at the same time, it can significantly inhibit the lobster at 4°C. Growth and reproduction of Listeria monocytogenes in minced shrimp and extending its shelf life to 14 days.
However, immersing peeled catfish fillets in an appropriate amount of GML solution does not have a strong inhibitory effect on Listeria monocytogenes, and the antibacterial effect of compounding it with lactic acid is the same as that of lactic acid alone. The effect is not much different, and there is no obvious synergistic effect.
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