Application of predictive microbiology for shelf-life estimation of Tteokgalbi containing dietary fiber from rice bran

作者：Heo Chan; Kim Hyoun Wook; Choi Yun Sang; Kim Cheon Jei; Paik Hyun Dong^*

来源：Korean Journal for Food Science of Animal Resources, 2008, 28(2): 232-239.

• Tteokgalbi
• predictive microbiology
• Baranyi function
• dietary fiber
• shelf-life

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%, 1%, 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 degrees C 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 < 1 log CFU/g and coliforms were not detected during the storage. The changes of total viable cells and psychrotrophic bacteria in Tteokgalbi were increased gradually, but dramatically increased after 3 days of storage. The models of total viable cells and anaerobic bacteria showed very similar growth trends and values of growth parameters each other. The estimated shelf-life of each Tteokgalbi was calculated from the predictive model of total viable cells and the estimated shelf-life was 1.7, 2.3, 2.3, and 2.4 days, respectively. The results suggested that the prediction of bacteria growth could be used to evaluate the microbiological safety and determine the shelf-life of Tteokgalbi as ready-to-eat food in the local market.

• 出版日期2008-6