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논문 기본 정보

자료유형
학술저널
저자정보
Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) Choi, Yukyung (Department of Food and Nutrition, Sookmyung Women's University) Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University) Lee, Yewon (Department of Food and Nutrition, Sookmyung Women's University) Seo, Yeongeun (Department of Food and Nutrition, Sookmyung Women's University) Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
저널정보
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제3호
발행연도
2019.1
수록면
371 - 378 (8page)

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The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at $10^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$ for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and ${\rho}$ (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at $10^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ than at $30^{\circ}C$ and $35^{\circ}C$. The secondary model well-described the temperature effect on Delta with an $R^2$ value of 0.920. In validation analysis, RMSE values of 0.325 suggested that the model performance was appropriate. S. aureus in beef jerky survives for a long period at low storage temperatures and that the model developed in this study is useful for describing the kinetic behavior of S. aureus in seasoned beef jerky.
#jerky #mathematical model #Staphylococcus aureus #Weibull model

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참고문헌 (21)

참고문헌 신청
Baranyi J / 1996 / Effects of parameterization on the performance of empirical models used in ‘predictive microbiology’ / Food Microbiol 13:83~91 google schola Bergdoll MS / 1989 / Foodborne bacterial pathogens / Marcel Dekker :463~523 google schola Buchanan RL / 1993 / Predictive food microbiology / Trends Food Sci Technol 4:6~11 google schola Calicioglu M / 2003 / Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky / Int J Food Microbiol 86:283~292 google schola Hayriye Yeşim Can / 2017 / Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples / 한국축산식품학회지 37(2):175~180 google schola

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