Model on the microbial quality change of seasoned soybean sprouts for on-line shelf life prediction.
The growth of aerobic bacteria on Korean seasoned soybean sprouts was modelled as a function of temperature to estimate microbial spoilage and shelf life on a real-time basis under dynamic storage conditions. Counts of aerobic bacteria on seasoned soybean sprouts stored at constant temperatures between 0 degrees C and 15 degrees C were recorded. The bootstrapping method was applied to generate many resampled data sets of mean microbial plate counts that were then used to estimate the parameters of the microbial growth model of Baranyi and Roberts. The distributions of the model parameters were quantified, and their temperature dependencies were expressed as mathematical functions. When the temperature functions of the parameters were incorporated into differential equations describing microbial growth, predictions of microbial growth under fluctuating temperature conditions were similar to observed microbial growth.
Lee
Dong Sun
DS
Department of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-dong, Masan, 631-701, South Korea. dongsun@kyungnam.ac.kr
Hwang
Keum-Jin
KJ
An
Duck Soon
DS
Park
Jin Pyo
JP
Lee
Hyuek Jae
HJ
D001420:Bacteria, Aerobic / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D007700:Kinetics; D007723:Korea; D008954:Models, Biological; D013025:Glycine max / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors