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http://dx.doi.org/10.5851/kosfa.2014.34.1.80

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

Park, Hee-Jin (Department of Food and Nutrition, Kyung Hee University)
Na, Yu-Jin (Department of Food and Nutrition, Kyung Hee University)
Cho, Joon-Il (Food Microbiology Division, Ministry of Food and Drug Safety)
Lee, Soon-Ho (Foodborne Diseases Prevention and Surveillance Division, Ministry of Food and Drug Safety)
Yoon, Ki-Sun (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Food Science of Animal Resources / v.34, no.1, 2014 , pp. 80-87 More about this Journal
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 $24^{\circ}C$ and $18^{\circ}C$, respectively. The C. perfringens in Jokbal did not grow under conditions of over $50^{\circ}C$ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above $50^{\circ}C$ or below $18^{\circ}C$. 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.
Keywords
Clostridiun perfringens; RTE Jokbal; growth model; temperature; packaging method;
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Times Cited By KSCI : 2  (Citation Analysis)
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