Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures

Title
Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures
Author(s)
류경배영민[배영민]김보람[김보람]이선영[이선영]차명화박기환[박기환]정명섭[정명섭]
Keywords
RESPONSE-SURFACE MODEL; COOKED CHILLED FOODS; LISTERIA-MONOCYTOGENES; MICROBIOLOGICAL QUALITY; SALMONELLA-TYPHIMURIUM; CLOSTRIDIUM-BOTULINUM; VEGETABLES; PH; SURVIVAL; STORAGE
Issue Date
201204
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.2, pp.503 - 508
Abstract
The growth of Bacillus cereus on blanched spinach with or without seasoning at various temperatures (15, 20, 25, 30, and 35A degrees C) was investigated. The number of B. cereus on blanched spinach stored at 35A degrees C was significantly increased and resulted in maximum populations (7.8 log CFU/g) after 10 h. However, the growth rate of B. cereus on blanched spinach with seasoning stored at 35oC was lower than on blanched spinach without seasoning. The growth rate (GR) of B. cereus on blanched spinach stored at 15A degrees C was lower than the other temperatures. The lag time (LT) of B. cereus on blanched spinach with seasoning was longer than blanched spinach without seasoning. Primary growth models of B. cereus on blanched spinach fit well to a modified Gompertz model (blanched spinach R-2 =0.98; blanched spinach with seasoning R-2 =0.96). These results might be used for developing safe storage guidelines for cooked vegetable at various temperatures.
URI
http://hdl.handle.net/YU.REPOSITORY/28702http://dx.doi.org/10.1007/s10068-012-0064-7
ISSN
1226-7708
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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