지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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Ready-to-eat (RTE) Jokbal (Pig's trotter), which consists of pig's feet cooked in soy sauce and various spices, is a very popular and widely sold in Korean retail markets. Commercially, the anaerobically packed Jokbal have also become a popular RTE food in several convenience stores. This study evaluates the effects of storage temperature and packaging methods for the growth of C. perfringens in Jokbal. Growth kinetic parameters of C. perfringens in aerobically and anaerobically packed Jokbals are determined at each temperature by the modified Gompertz equation. The lag time, specific growth rate, and maximum population density of C. perfringens are being analyzed as a function of temperature and packaging method. The minimum growth temperature of C. perfringens in aerobically and anaerobically packed Jokbal is $24^{\circ}C$ and $18^{\circ}C$, respectively. The C. perfringens in Jokbal did not grow under conditions of over $50^{\circ}C$ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above $50^{\circ}C$ or below $18^{\circ}C$. Growth of C. perfringens in anaerobically packed Jokbal is faster than in aerobically packed Jokbal when stored under the same conditions. This indicates that there are a higher risks associated with C. perfringens for anaerobically packed meat products.
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참고문헌 (25)
참고문헌 신청
Abou-Zeid Khaled A. / 2009 / Development and Validation of a Predictive Model for Listeria monocytogenes Scott A as a Function of Temperature, pH, and Commercial Mixture of Potassium Lactate and Sodium Diacetate / Journal of Microbiology and Biotechnology 19(7):718~726
Bartsch, A / 1982 / Effect of temperature, solute and pH on the tolerance of Clostridium perfringens to reduced water activities / J. Food Sci 47:1754~1755
Bryan, F. L / 1988 / Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases / J. Food Prot 51:663~673
Brynestad, S / 2002 / Clostridium perfringens and foodborne infections / Int. J. Food Microbiol 74:195~202
Daughtry, B. J / 1997 / Temperature dependence of growth kinetics of food bacteria / Food Microbiol 14:21~30
Bartsch, A / 1982 / Effect of temperature, solute and pH on the tolerance of Clostridium perfringens to reduced water activities / J. Food Sci 47:1754~1755
Bryan, F. L / 1988 / Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases / J. Food Prot 51:663~673
Brynestad, S / 2002 / Clostridium perfringens and foodborne infections / Int. J. Food Microbiol 74:195~202
Daughtry, B. J / 1997 / Temperature dependence of growth kinetics of food bacteria / Food Microbiol 14:21~30
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