온도와 시간을 주요 변수로한 훈제연어에서의 Listeria monocytogenes 성장예측모델

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 26권 / 2호
ㆍ저자명 : 조준일, 이순호, 임지수, 곽효선, 황인균

영어 초록

Predictive mathematical models were developed for predicting the kinetics of growth of Listeria monocytogenes in smoked salmon, which is the popular ready-to-eat foods in the world, as a function of temperature (4, 10, 20 and 30℃). At these storage temperature, the primary growth curve fit well (r² = 0.989~0.996) to a Gompertz equation to obtain specific growth rate (SGR) and lag time (LT). The Polynomial model for natural logarithm transformation of the SGR and LT as a function of temperature was obtained by nonlinear regression (Prism, version 4.0,GraphPad Software). Results indicate L. monocytogenes growth was affected by temperature mainly, and SGR model equation is 365.3-31.94*Temperature+0.6661*Temperature^2 and LT model equation is 0.1162-0.01674*Temperature+0.0009303*Temperature^2. As storage temperature decreased 30℃ to 4℃, SGR decreased and LT increased respectively. Polynomial model was identified as appropriate secondary model for SGR and LT on the basis of most statistical indices such as bias factor (1.01 by SGR, 1.55 by LT) and accuracy factor (1.03 by SGR, 1.58 by LT).

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