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温度和包装对即食猪肘中产气荚膜梭菌生长动力学的影响

Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters).

作者信息

Park Hee-Jin, Na Yu-Jin, Cho Joon-Il, Lee Soon-Ho, Yoon Ki-Sun

机构信息

Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.

Food Microbiology Division, Ministry of Food and Drug Safety, Cheongwon 363-700, Korea.

出版信息

Korean J Food Sci Anim Resour. 2014;34(1):80-7. doi: 10.5851/kosfa.2014.34.1.80. Epub 2014 Feb 28.

DOI:10.5851/kosfa.2014.34.1.80
PMID:26760749
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4597826/
Abstract

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℃ and 18℃, respectively. The C. perfringens in Jokbal did not grow under conditions of over 50℃ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above 50℃ or below 18℃. 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.

摘要

即食猪肘是将猪蹄用酱油和各种香料烹制而成，在韩国零售市场非常受欢迎且销量广泛。在商业上，真空包装的猪肘在几家便利店也已成为一种受欢迎的即食食品。本研究评估了储存温度和包装方法对猪肘中产气荚膜梭菌生长的影响。通过修正的Gompertz方程在每个温度下测定有氧和真空包装猪肘中产气荚膜梭菌的生长动力学参数。产气荚膜梭菌的延迟期、比生长速率和最大种群密度作为温度和包装方法的函数进行分析。有氧和真空包装猪肘中产气荚膜梭菌的最低生长温度分别为24℃和18℃。无论包装方法如何，猪肘中的产气荚膜梭菌在超过50℃的条件下均不生长，这表明市场上猪肘的保存温度必须保持在50℃以上或18℃以下。在相同条件下储存时，真空包装猪肘中产气荚膜梭菌的生长比有氧包装猪肘中的生长更快。这表明真空包装肉类产品中产气荚膜梭菌的相关风险更高。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/c7ab678e7c42/kosfa-34-80-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/dbb58132e782/kosfa-34-80-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/c99097c14463/kosfa-34-80-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/c7ab678e7c42/kosfa-34-80-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/dbb58132e782/kosfa-34-80-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/c99097c14463/kosfa-34-80-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cec7/4597826/c7ab678e7c42/kosfa-34-80-f003.jpg

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