Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages

  • Kim, Hyoun-Wook (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Lee, Na-Kyoung (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, Rural development Administration) ;
  • Kim, Cheon-Jei (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science and Bio/Molecular Informatics Center, Konkuk University)
  • Received : 2011.12.08
  • Accepted : 2011.12.12
  • Published : 2011.12.31
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Abstract

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 $B_f$, $A_f$, root mean square error (RMSE), and $R^2$. Twelve predictive models were characterized by a high $R^2$ 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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