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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 529 - 533 (5page)
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초록· 키워드
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The safe storage time of blanched spinach with seasoning was determined using a predictive model of Staphylococcus aureus as a function of storage temperatures (5, 15, 20, 25, 30, $35^{\circ}C$). Storage of blanched spinach with seasoning at 5 and $15^{\circ}C$ did not show any appreciable increase in the viable populations of S. aureus. At 20, 25, 30, and $35^{\circ}C$, a progressive increase in the viable populations of S. aureus was observed and increased more rapidly at 30 and $35^{\circ}C$. A primary model (Gompertz model) was used to determine the determination coefficient ($R^2$) values of lag time (LT) and specific growth rate (SGR). $R^2$ values were not detected (ND) ($5^{\circ}C$), 0.9777 ($15^{\circ}C$), 0.9980 ($20^{\circ}C$), 0.9949 ($25^{\circ}C$), 0.9940 ($30^{\circ}C$), and 0.9959 ($35^{\circ}C$). A quadratic polynomial model equation could be proposed as a secondary model and was applied for lag time and SGR from primary modeling graphed as a function of storage temperature. The compatibility of the model was confirmed by calculating $R^2$, mean square error (MSE), bias factor ($A_f$), and accuracy factor ($B_f$) values as static parameters. For LT and SGR, $R^2$ values were 0.9718 and 0.9789; MSE, 3.25 and 0.00; $A_f$, 1.19 and 1.12; $B_f$, 1.05 and 1.02, respectively. These results indicate that the predictive model for S. aureus on blanched spinach with seasoning has a high statistical compatibility. Predicting S. aureus growth under different temperature storage conditions yielded safe storage times of blanched spinach with seasoning of 10, 10, 8, and 6 h for storage temperatures of 20, 25, 30, and $35^{\circ}C$, respectively.
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