Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures
DC Field | Value | Language |
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dc.contributor.author | Kim, H. W. | - |
dc.contributor.author | Lee, K. | - |
dc.contributor.author | Kim, S. H. | - |
dc.contributor.author | Rhee, M. S. | - |
dc.date.accessioned | 2021-09-02T12:54:33Z | - |
dc.date.available | 2021-09-02T12:54:33Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2018-04 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/76254 | - |
dc.description.abstract | The objectives of the current study were to investigate the fate of microbial indicators [aerobic plate counts (APC), total coliforms (TC), and lactic acid bacteria (LAB)] in commercial salted napa cabbages during storage conditions at different temperatures (5, 22, and 30 degrees C, for up to 72 h) and to develop a predictive growth model using the modified Gompertz equation to determine shelf life. Microbial population sizes (initial log CFU g(-1): APC, 5.1; TC, 3.0; LAB, 3.7) remained stable at 5 degrees C, but rapidly increased by 2-4 log CFU g(-1) within 12 h at 22 and 30 degrees C; furthermore, the pH of salted napa cabbages decreased significantly (P < 0.05: initial pH 6.3; final pH 4.1-4.4) due to LAB fermentation. The pH showed a negative correlation with all bacterial groups and did not prevent the growth of TC during storage. According to the modified Gompertz model (R-2 >= 0.97), the highest mmax was observed for LAB at 30 degrees C [0.61 log CFU h(-1)], while the lowest was noted for TC at 5 degrees C [0.04 log CFU h(-1)]. Shelf-life was determined using APC (7.7 log CFU g(-1)) and LAB (6.0 log CFU g(-1)) limits; the microbiological acceptability period of salted napa cabbage was predicted to be 12.6 and 9.3 h at 22 and 30 degrees C, respectively. Thus, consumers should use the product within 12 h of storage at room temperature (more quickly in the summer (9 h)), or store it in a refrigerator. The presented research proposes a shelf-life modeling of commercial salted napa cabbages, which may be used as a scientific basis for product quality control and issuing appropriate guidance for consumer use at home. (C) 2017 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | - |
dc.subject | ACIDIC ELECTROLYZED WATER | - |
dc.subject | SHELF-LIFE | - |
dc.subject | MICROBIAL-POPULATION | - |
dc.subject | VEGETABLES | - |
dc.subject | QUALITY | - |
dc.subject | FERMENTATION | - |
dc.subject | KIMCHI | - |
dc.title | Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Rhee, M. S. | - |
dc.identifier.doi | 10.1016/j.fm.2017.09.017 | - |
dc.identifier.scopusid | 2-s2.0-85031129696 | - |
dc.identifier.wosid | 000418470400016 | - |
dc.identifier.bibliographicCitation | FOOD MICROBIOLOGY, v.70, pp.129 - 136 | - |
dc.relation.isPartOf | FOOD MICROBIOLOGY | - |
dc.citation.title | FOOD MICROBIOLOGY | - |
dc.citation.volume | 70 | - |
dc.citation.startPage | 129 | - |
dc.citation.endPage | 136 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.subject.keywordPlus | ACIDIC ELECTROLYZED WATER | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | MICROBIAL-POPULATION | - |
dc.subject.keywordPlus | VEGETABLES | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | KIMCHI | - |
dc.subject.keywordAuthor | Salted napa cabbage | - |
dc.subject.keywordAuthor | Storage temperature | - |
dc.subject.keywordAuthor | Bacterial growth | - |
dc.subject.keywordAuthor | Predictive modeling | - |
dc.subject.keywordAuthor | Shelf life | - |
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