수육에서의 Staphylococcus aureus 성장 예측모델

• 발행기관: 한국축산식품학회
• 저자명: 박형수 박경진 박기환 박지연 류경
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제3호, 487~494쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

Cooked pork can be easily contaminated with Staphylococcus aureus during carriage and serving after cooking. This study was performed to develop growth prediction models of S. aureus to assure the safety of cooked pork. The Baranyi and Gompertz primary predictive models were compared. These growth models for S. aureus in cooked pork were developed at storage temperatures of 5, 15, and 25℃. The specific growth rate (SGR) and lag time (LT) values were calculated. The Baranyi model, which displayed a R2 of 0.98 and root mean square error (RMSE) of 0.27, was more compatible than the Gompertz model, which displayed 0.84 in both R2 and RMSE. The Baranyi model was used to develop a response surface secondary model to indicate changes of LT and SGR values according to storage temperature. The compatibility of the developed model was confirmed by calculating R2, Bf, Af, and RMSE values as statistic parameters. At 5, 15 and 25℃, R2 was 0.88, 0.99 and 0.99; RMSE was 0.11, 0.24 and 0.10; Bf was 1.12, 1.02 and 1.03; and Af was 1.17, 1.03 and 1.03, respectively. The developed predictive growth model is suitable to predict the growth of S. aureus in cooked pork, and so has potential in the microbial risk assessment as an input value or model.

키워드

Suyuk Staphylococcus aureus predictive model Baranyi Gompertz