Microbial Quality Change Model of Korean Pan-Fried Meat Patties Exposed to Fluctuating Temperature Conditions

  • Kim, So-Jung (Department of Food Science and Biotechnology, Kyungnam University) ;
  • An, Duck-Soon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Hyuek-Jae (Department of Information and Communication Engineering, Kyungnam University) ;
  • Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2008.12.31


Aerobic bacterial growth on Korean pan.fried meat patties as a primary quality deterioration factor was modeled as a function of temperature to estimate microbial spoilage on a real.time basis under dynamic storage conditions. Bacteria counts in the stretch.wrapped foods held at constant temperatures of 0, 5, 10 and $15^{\circ}C$ were measured throughout storage. The bootstrapping method was applied to generate many resampled data sets of mean microbial counts, which were then used to estimate the parameters of the microbial growth model of Baranyi & Roberts in the form of differential equations. The temperature functions of the primary model parameters were set up with confidence limits. Incorporating the temperature dependent parameters into the differential equations of bacterial growth could produce predictions closely representing the experimental data under constant and fluctuating temperature conditions.


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