• 한국축산식품학회지
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• 제40권6호
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• pp.938-945
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• 2020

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 (μ_max) (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 (A_f), bias factor (B_f), 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 μ_max 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 μ_max. The developed kinetic models showed good performance with RMSE of 0.618, B_f of 1.02, and A_f 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.

• 한국축산식품학회지
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• 제41권2호
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• pp.353-353
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• 2021

• 한국축산식품학회지
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• 제34권1호
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• pp.80-87
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• 2014

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.

• 경영정보학연구
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• 제25권1호
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• pp.145-164
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• 2023

외식 경험에 대한 온라인 리뷰의 확산은 특히 해외 관광객의 음식점 선택에 중요한 영향을 주고 있다. 선행 연구는 음식의 질, 서비스, 분위기, 가격을 음식점 선택의 중요 요인으로 식별해왔다. 하지만, 이러한 4개의 대표적 요인 이외에 관광객의 음식점 선택에 중요한 영향을 미칠 수 있는 문화적 요인에 대한 연구는 크게 주목받지 못하였다. 본 연구는 중국인 관광객이 dianping.com에 게시한 76개 한식당에 대한 온라인 리뷰 10,000건 이상을 텍스트 마이닝 기법으로 분석하여 해외 여행 맥락에서 관광객의 음식점 선택에 대한 문화적 요인의 영향을 탐색하였다. 연구 결과, 문화적 요인인 한류가 중국인 관광객의 한식당 경험과 만족도에 영향을 미치는 것으로 나타났다. 또한 냉면, 비빔밥, 떡, 족발, 김치찌개 등 한식 관련 단어는 모든 리뷰 주제에 걸쳐 등장했다. 본 연구 결과는 텍스트 마이닝을 활용하여 음식점 선택과 관광객의 만족도에 대한 문화적 요인의 중요한 역할을 식별함으로써 기존 문헌에 기여한다. 해당 연구 결과는 많은 중국인 관광객을 유치하기 위한 실질적인 지침을 제공한다.