The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cake

This study examined the impact of packaging methods on the reduction of Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli in Tteokbokki rice cakes. The 5-log reduction time and death rates of these pathogens were assessed in rice cakes treated with acidulants (0%, 0.5%, and 1%) and VERDAD N6 (0%, 0.2%, 0.4%, 0.6%, and 0.8%) at refrigerated(4 °C and 10 °C) and ambient temperatures(25 °C). Pathogen inactivation was more rapid at 25 °C across all treatments. Among packaging methods, vacuum packaging achieved the fastest pathogen reduction, followed by oxygen absorber and aerobic packaging. Regardless of packaging, L. monocytogenes exhibited the longest survival time in acidified rice cakes at 4 °C. VERDAD N6 (0.2–0.8%) did not significantly alter texture or color of rice cakes but effectively inhibited mold growth. The combination of acidulant (0.5%) and VERDAD N6 (0.2%) simplified the manufacturing process and ensured microbial safety of Tteokbokki rice cakes when used with anaerobic packaging at ambient temperature.