JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages
Kim, Hyoun-Wook; Lee, Na-Kyoung; Oh, Mi-Hwa; Kim, Cheon-Jei; Paik, Hyun-Dong;
  PDF(new window)
 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 , , root mean square error (RMSE), and . Twelve predictive models were characterized by a high and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.
 Keywords
liver sausage;kimchi powder;Baranyi model;microflora;
 Language
English
 Cited by
1.
Predicting the Growth Kinetics of Total Microflora inKimchiPowder-Treated Pork Snack Sticks, Journal of Food Safety, 2015, 35, 2, 172  crossref(new windwow)
 References
1.
Baranyi, J. and Roberts, T. A. (1994) A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294. crossref(new window)

2.
Baranyi, J. and Roberts, T. A. (1995) Mathematics of predictive food microbiology. Int. J. Food Microbiol. 26, 199-218. crossref(new window)

3.
Baranyi, J., Roberts, T. A., and McClure, P. J. (1993) Some properties of a non-autonomous deterministic growth model describing the adjustment of the bacterial population to a new environment. Math. Med. Biol. 10, 293-299. crossref(new window)

4.
Borch, E., Kant-Muermans, M. L., and Blixt, Y. (1996) Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol. 33, 103-120. crossref(new window)

5.
Choe, J. H., Han, D. J., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., An, K. I., and Kim, C. J. (2009) Effect of Kimchi powder levels and pork skin on the quality characteristics of liver sausage. Korean J. Food Sci. Ani. Resour. 29, 203-212. crossref(new window)

6.
Choi, J. H. and Kim, M. J. (2006) A study of securing agrifood safety at local production level and importing stage. KREI, Seoul, Korea.

7.
Duffy, L. L., Vanderlinde, P. B., and Grau, F. H. (1994) Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, $a_w$, nitrite, and ascorbate. Int. J. Food Microbiol. 23, 377-390. crossref(new window)

8.
Food and Drug Administration. Bacteriological analytical manual. Available from: http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm. Accessed Jun. 30, 2010.

9.
Jimenz Colmenero, F. (2000) Relevant factors in strategies for fat reduction in meat products. Trends Food Sci. Technol. 11, 56-66. crossref(new window)

10.
Kajak, K. and Kolozyn-Krajewska, D. (2006) Construction of predictive models of growth of microorganisms in salted and cured meat products. Inno. Food Sci. Emerg. Technol. 7, 152-159. crossref(new window)

11.
Kim, H. W., Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Hwang, K. E., Song, D. H., and Kim, C. J. (2011) Effects of rice bran fiber on changes in the quality characteristics of raw ground pork during chilled storage. Korean J. Food Sci. Ani. Resour. 31, 339-348. crossref(new window)

12.
Matamoros, S., André, S., Hue, U., Prévost, H., and Pilet, M. F. (2010) Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products. Meat Sci. 85, 467-471. crossref(new window)

13.
McDonals, K. and Sun, D. W. (1999) Predictive food microbiology for the meat industry: A review. Int. J. Food Microbiol. 52, 1-27. crossref(new window)

14.
McMeekin, T. A., Olley, J. N., Ross, T., and Rathowsky, D. A. (1993) Predictive microbiology: Theory and application. Research Studies Press Ltd., Taunton, NJ.

15.
Nolan, D. A., Champlin, D. C., and Troller, J. A. (1992) Minimal water activity levels for growth and survival of Listeria monocytogenes and Listeria innocua. Int. J. Food Microbiol. 16, 323-325. crossref(new window)

16.
Notermans, S. and in't Veld, P. (1994) Microbiological challenge testing for ensuring safety of food products. Int. J. Food Microbiol. 24, 33-39. crossref(new window)

17.
Paluumbo, S. A., Williams, A. C., Buchanan, R. L., and Philips, J. G. (1991) Model for the aerobic growth of Aeromonas hydrophila K144. J. Food Protect. 55, 429-435.

18.
Pirt, S. J. (1975) Growth lag. In: Principles of microbe and cell cultivation. Wiley, NY.

19.
Roberts, T. A. (1995) Microbial growth and survival: Developments in predictive modeling. Int. Biodeterior. Biodegrad. 36, 297-309. crossref(new window)

20.
Ross, T. (1999) Predictive food microbiology models in the meat industry. Meat and Livestock Australia, Sydney, Australia.

21.
Ross, T., Dalgaard, P., and Tienungoon, S. (2000) Predictive modeling of the growth and survival of Listeria in fishery products. Int. J. Food Microbiol. 62, 231-245. crossref(new window)

22.
Samelis, J., Kakouri, A., and Rementzis, J. (2000a) The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. Int. J. Food Microbiol. 56, 133-143. crossref(new window)

23.
Samelis, J., Kakouri, A., and Rementzis, J. (2000b) Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at $4{^{\circ}C}$. Food Microbiol. 17, 329-340. crossref(new window)

24.
Skandamis, P. N. and Nychas, G. E. (2000) Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTT 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations. Appl. Environ. Microbiol. 66, 1646-1653. crossref(new window)

25.
Vasilopoulos, C., Ravyts, F., De Maere, H., De Mey, E., Paelinck, H., De Vuyst, L. (2007) Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. J. Appl. Microbiol. 104, 1341-1353.

26.
Vermeiren, L., Devlieghere, E., and Debevere, J. (2004) Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbial. 96, 149-164. crossref(new window)

27.
Whiting, R. C. (1995) Microbial modeling in foods. Crit. Rev. Food Sci. Nutr. 35, 467-494. crossref(new window)

28.
Yang, A., Brewster, M. J., Lanari, M. C., and Tume, R. K. (2002) Effect of vitamin E supplementation on α-tocopherol and ${beta}$-carotene concentrations in tissues from pasture- and grain-fed cattle. Meat Sci. 60, 35-40. crossref(new window)

29.
Yoon, Y., Skandamis, P. N., Kendall, P. A., Smith, G. C., and Sofos, J. N. (2006) A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky. J. Food Prot. 69, 62-70.

30.
Youssef, M. K. and Barbut, S. (2011) Fat reduction in comminuted meat products-effects of beef fat, regular and preemulsified canola oil. Meat Sci. 87, 356-360. crossref(new window)