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KMID : 1024620090290030289
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Food Science of Animal Resources
2009 Volume.29 No. 3 p.289 ~ p.295
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Estimation of Shelf-life of Frankfurter Using Predictive Models of Spoilage Bacterial Growth
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Heo Chan
Kim Cheon-Jei
Paik Hyun-Dong
Choi Yun-Sang
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Abstract
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The aim of this research was to develop predictive models for the growth of spoilage bacteria (total viable cells, Pseudomonas spp., and lactic acid bacteria) on frankfurters and to estimate the shelf-life of frankfurters under aerobic conditions at various storage temperatures (5, 15, and ). The primary models were determined using the Baranyi model equation. The secondary models for maximum specific growth rate and lag time as functions of temperature were developed by the polynomial model equation. During 21 d of storage under various temperature conditions, lactic acid bacteria showed the longest lag time and the slowest growth rate among spoilage bacteria. The growth patterns of total viable cells and Pseudomonas spp. were similar each other. These data suggest that Pseudomonas spp. might be the dominant spoilage bacteria on frankfurters. As storage temperature increased, the growth rate of spoilage bacteria also increased and the lag time decreased. Furthermore, the shelf-life of frankfurters decreased from 7.0 to 4.3 and 1.9 (d) under increased temperature conditions. These results indicate that the most significant factor for spoilage bacteria growth is storage temperature. The values of , , RMSE, and indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.
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KEYWORD
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frankfurter, predictive models, Baranyi model, polynomial model, shelf-life
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