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Description of kinetic behavior of pathogenic Escherichia coli in cooked pig trotters under dynamic storage conditions using mathematical equations

Authors
Ha, JimyeongLee, JeeyeonOh, HyeminKim, Hyun JungChoi, YukyungLee, YewonKim, YujinLee, HeeyoungKim, SejeongYoon, Yohan
Issue Date
Nov-2020
Publisher
Korean Society for Food Science of Animal Resources
Keywords
Dynamic model; Escherichia coli; Mathematical model; Pig trotters
Citation
Food Science of Animal Resources, v.40, no.6, pp 938 - 945
Pages
8
Journal Title
Food Science of Animal Resources
Volume
40
Number
6
Start Page
938
End Page
945
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/17734
DOI
10.5851/KOSFA.2020.E64
ISSN
2636-0772
2636-0780
Abstract
A dynamic model was developed to predict the Escherichia coli cell counts in pig trotters at changing temperatures. Five-strain mixture of pathogenic E. coli at 4 Log CFU/g were inoculated to cooked pig trotter samples. The samples were stored at 10℃, 20℃, and 25℃. The cell count data was analyzed with the Baranyi model to compute the maximum specific growth rate (μmax) (Log CFU/g/h) and lag phase duration (LPD) (h). The kinetic parameters were analyzed using a polynomial equation, and a dynamic model was developed using the kinetic models. The model performance was evaluated using the accuracy factor (Af), bias factor (Bf), and root mean square error (RMSE). E. coli cell counts increased (p<0.05) in pig trotter samples at all storage temperatures (10℃-25℃). LPD decreased (p<0.05) and μmax increased (p<0.05) as storage temperature increased. In addition, the value of h0 was similar at 10℃ and 20℃, implying that the physiological state was similar between 10℃ and 20℃. The secondary models used were appropriate to evaluate the effect of storage temperature on LPD and μmax. The developed kinetic models showed good performance with RMSE of 0.618, Bf of 1.02, and Af of 1.08. Also, performance of the dynamic model was appropriate. Thus, the developed dynamic model in this study can be applied to describe the kinetic behavior of E. coli in cooked pig trotters during storage. © Korean Society for Food Science of Animal Resources. This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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