Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Developing a Predictive Model for the Shelf-life of Fish Cake

어묵의 유통기한 예측모델의 개발

  • Kang, Ji Hoon (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung Bin (Dept. of Food Science & Technology, Chungnam National University)
  • 강지훈 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2013.01.09
  • Accepted : 2013.02.19
  • Published : 2013.05.31
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Abstract

To develop a predictive model for the shelf-life of fish cake, fish cake was stored at 30, 35, or $40^{\circ}C$ and populations of total aerobic bacteria were determined during storage. Gompertz model parameters were determined and their dependence on temperature formulated as a quadratic equation for applications toward shelf-life prediction. The predicted shelf-life values for fish cake used in this study were 6.9, 5.5, and 3.8 days at 0, 4, and $10^{\circ}C$, respectively. The shelf-life prediction equation was appropriate based on statistical analyses that reveal accuracy and bias factors. These results suggest that our prediction model is applicable for estimating the shelf-life of fish cake.

어묵의 유통기한을 예측하기 위해서 어묵을 30, 35, $40^{\circ}C$에서 각각 저장하면서 저장기간 중 총 호기성균 수를 측정하였다. Gompertz model을 이용하여 최대성장속도와 유도기를 구하였고, 각 parameter의 온도 의존성에 대한 식을 통해 유통기한에 관한 예측모델 식을 얻었다. 예측모델 식으로부터 계산된 유통기한은 0, 4, $10^{\circ}C$에서 각각 6.9, 5.5, 3.8일이었다. 이렇게 얻어진 예측모델 식의 적합성 평가를 위해 $A_f$와 $B_f$ 값을 산출한 결과, 각각 1.008, 1.003으로 나타나 예측모델식의 적합성이 뛰어났다. 이러한 결과로부터 본 연구에서 얻어진 유통기한예측 모델 식은 어묵의 유통기한 설정의 기초연구로써 활용될 수 있다고 판단된다.

Keywords

References

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