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
- 2009.1
- 수록면
- 289 - 295 (7page)
이용수
초록· 키워드
오류제보하기
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 $25^{\circ}C$). 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 $B_f$, $A_f$, RMSE, and $R^2$ indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Development of Convenient Software for Online Shelf-life Decisions for Korean Prepared Side Dishes Based on Microbial Spoilage
Food Science and Biotechnology
2009 .10
-
Analysis of Temperature Effects on Microbial Growth Parameters and Estimation of Food Shelf Life with Confidence Band
Journal of Food Science and Nutrition
2008 .06
-
Dynamic model of the growth of spoilage bacteria on fresh-cut kale treated by thermosonication combined with slightly acidic electrolyzed water for shelf life prediction
한국식품영양과학회 학술대회발표집
2014 .10
-
Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach
한국축산식품학회지
2017 .01
-
냉동 온도에서 소시지의 저장 수명에 관한 연구
한국식품위생안전성학회지
1995 .01
-
Shelf-life Estimation of Frankfurter Sausage Containing Dietary Fiber from Rice Bran Using Predictive Modeling
한국축산식품학회지
2009 .01
-
포장두부에서 분리한 부패세균의 특성에 관한 연구
한국식품위생안전성학회지
1998 .01
-
The Growth-interfering Effects of G⁺ cocci Isolates on Poultry Spoilage Microorganisms
Food Science and Biotechnology
1995 .12
-
Model for Estimating CO2 Concentration in Package Headspace of Microbiologically Perishable Food
Journal of Food Science and Nutrition
2011 .12
-
The Development of Predictive Growth Models for Total Viable Cells and Escherichia coli on Chicken Breast as a Function of Temperature
한국축산식품학회지
2010 .01
-
Microbial Quality Change Model of Korean Pan‐Fried Meat Patties Exposed to Fluctuating Temperature Conditions
Journal of Food Science and Nutrition
2008 .12
-
식품 부패미생물의 증식을 억제하는 천연 항균성물질의 검색
한국식품과학회지
1991 .04
-
식품 부패미생물에 대한 천연 항균성물질의 농도별 및 분획별 항균 특성
한국식품과학회지
1991 .04
-
Rapid detection of beer-spoilage lactic acid bacteria: Modified hop-gradient agar with ethanol method
한국식품과학회지
2020 .06
-
요구르트가 신선계육의 저장기간 동안 미생물학적 품질 특성에 미치는 영향
한국축산식품학회지
2009 .01
-
Isolation and identification of blacken spoilage inducing bacteria from Korean dried persimmon
경북대농학지
2012 .01
-
국내에 시판되고 있는 유기농산물과 일반농산물의 부패미생물 분리 및 동정
한국식품위생안전성학회지
2013 .01
-
[P10-78] Antimicrobial activities of Ginkgo biloba leaves fractions against food spoilage microorganism
한국식품영양과학회 학술대회발표집
2006 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0