지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 899 - 906 (8page)
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초록· 키워드
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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 $B_f$, $A_f$, 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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참고문헌 (30)
참고문헌 신청
Baranyi, J / 1994 / A dynamic approach topredicting bacterial growth in food / Int. J. Food Microbiol 23:277~294
Baranyi, J / 1995 / Mathematics of predictivefood microbiology / Int. J. Food Microbiol 26:199~218
Baranyi, J. / 1993 / Someproperties of a non-autonomous deterministic growth modeldescribing the adjustment of the bacterial population to anew environment / Math. Med. Biol 10:293~299
Borch, E. / 1996 / Bacterialspoilage of meat and cured meat products / Int. J. FoodMicrobiol 33:103~120
최주희 / 2009 / Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages / 한국축산식품학회지 29(2):203~212
Baranyi, J / 1995 / Mathematics of predictivefood microbiology / Int. J. Food Microbiol 26:199~218
Baranyi, J. / 1993 / Someproperties of a non-autonomous deterministic growth modeldescribing the adjustment of the bacterial population to anew environment / Math. Med. Biol 10:293~299
Borch, E. / 1996 / Bacterialspoilage of meat and cured meat products / Int. J. FoodMicrobiol 33:103~120
최주희 / 2009 / Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages / 한국축산식품학회지 29(2):203~212
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