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KMID : 1024620110310060899
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Food Science of Animal Resources
2011 Volume.31 No. 6 p.899 ~ p.906
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The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages
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Kim Hyoun-Wook
Lee Na-Kyoung
Oh Mi-Hwa
Kim Cheon-Jei
Paik Hyun-Dong
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Abstract
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The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were Bf, Af, root mean square error (RMSE), and R². Twelve predictive models were characterized by a high R² and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.
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KEYWORD
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liver sausage, kimchi powder, Baranyi model, microflora
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