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Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread

Food Science and Biotechnology 2020년 29권 10호 p.1433 ~ 1438
장호석, 송광영, 김영지, 천정환, 김현숙, 장금일, 김의수, 서건호,
소속 상세정보
장호석 ( Chang Ho-Seok ) - Konkuk University College of Veterinary Medicine Department of Public Health
송광영 ( Song Kwang-Young ) - Konkuk University College of Veterinary Medicine Department of Public Health
김영지 ( Kim Young-Ji ) - Konkuk University College of Veterinary Medicine Department of Public Health
천정환 ( Chon Jung-Whan ) - Konkuk University College of Veterinary Medicine Department of Public Health
김현숙 ( Kim Hyun-Sook ) - Hanyang University College of Human Ecology Department of Food and Nutrition
장금일 ( Jang Keum-Il ) - Chungbuk National University Department of Food Science and Biotechnology
김의수 ( Kim Eui-Su ) - Korea Food Industry Association Korea Advanced Food Research Institute
서건호 ( Seo Kun-Ho ) - Konkuk University College of Veterinary Medicine Department of Public Health

Abstract


This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectively, and experimental samples were kept at 4 °C, 25 °C, and 40 °C for 60 h. The microbiological analysis included the colony count of total microbes and B. cereus. The water activity (Aw), titratable acidity (TA), and pH were assessed as factors that inhibit microbial growth. In this study, Aw, TA, and pH of all samples were affected by the growth of total microbes and B. cereus during the storage period. Hence, these results suggested that sodium reduction in processed foods should be preferentially applied as a potent inhibition strategy after accurate assessment of inhibitors for different food types.

키워드

Sodium reduction; Microbial growth; Bacillus cereus; Processed food

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