예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정

• 발행기관: 한국축산식품학회
• 저자명: 허찬 김현욱 최윤상 김천제 백현동
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제2호, 232~239쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.06.16

영문 초록

The objective of this study is to estimate the shelf-life of Tteokgalbi containing dietary fiber extracted from rice bran by using the predictive microbiology. This Tteokgalbi was made with 0%, I %, 2%, and 3% dietary fiber. The number of total viable cells, anaerobic, psychrotrophic, and heat-stable bacteria and coliforms was calculated during 15 days of storage under 4±1℃ and the obtained data was applied to Baranyi function. The evaluation of fitness between predicted and observed data showed that these were matched in a satisfactory way. Heat-stable bacteria was detected lower than

키워드

Tteokgalbi predictive microbiology Baranyi function dietary fiber shelf-Life