Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of Predictive Growth Model of Imitation Crab Sticks Putrefactive Bacteria Using Mathematical Quantitative Assessment Model

수학적 정량평가모델을 이용한 게맛살 부패균의 성장 예측모델의 개발

  • Moon, Sung-Yang (Ourhome Co., Ltd. Food Research Institute Analysis and Inspection) ;
  • Paek, Jang-Mi (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience & Technology, Kangnung National University)
  • 문성양 ((주)아워홈 식품연구원) ;
  • 백장미 (강릉대학교 해양생명공학부) ;
  • 신일식 (강릉대학교 해양생명공학부)
  • Published : 2005.12.31
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Abstract

Predictive growth model of putrefactive bacteria of surimi-based imitation crab in the modified surimi-based imitation crab (MIC) broth was investigated. The growth curves of putrefactive bacteria were obtained by measuring cell number in MIC broth under different conditions (Initial cell number, $1.0{\times}10^2,\;1.0{\times}10^3$ and $1.0{\times}10^4$ colony forming unit (CFU)/mL; temperature, $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$) and applied them to Gompertz model. The microbial growth indicators, maximum specific growth rate constant (k), lag time (LT) and generation time (GT), were calculated from Gompertz model. Maximum specific growth rate (k) of putrefactive bacteria was become fast with rising temperature and fastest at $25^{\circ}C$. LT and GT were become short with rising temperature and shortest at $25^{\circ}C$. There were not significant differences in k, LT and GT by initial cell number (p>0.05). Polynomial model, $k=-0.2160+0.0241T-0.0199A_0$, and square root model, $\sqrt{k}=0.02669$ (T-3.5689), were developed to express the combination effects of temperature and initial cell number, The relative coefficient of experimental k and predicted k of polynomial model was 0.87 from response surface model. The relative coefficient of experimental k and predicted k of square root model was 0.88. From above results, we found that the growth of putrefactive bacteria was mainly affected by temperature and the square root model was more credible than the polynomial model for the prediction of the growth of putrefactive bacteria.

게맛살로부터 분리한 주요 부패세균은 내열성 포자를 형성하는 Bacillus subtilis와 Bacillus licheniformis로 동정되었다. 게맛살의 제조 공정상 가열 처리 과정에서 B. subtilis와 B. Licheniformis 등 내열성 포자를 형성하는 균을 완전히 사멸시키기는 어려우며, 살아남은 포자는 유통과정 중, 적정 온도와 시간이 경과함에 따라, 영향 세포로 발아하여 게맛살의 부패에 영향을 미친다. 이러한 부패세균의 증식에 있어서 초기균수와 온도의 영향을 조사한 결과, 초기균수에 따른 최대증식속도상수(k)와 유도기(LT), 세대시간(GT)은 유의적인 차이가 없었으며, 온도의 영향이 지배적인 것으로 나타났다. 또한 본 실험에서 유도기(LT)와 온도의 관계는 $L(hr)=2.5219e^{-0.2467{\cdot}T}$의 관계가 성립하며, square root model과 polynomial model을 이용, 온도와 초기균수에 대한 최대증식속도상수(k)를 정량화한 정량평가모델을 개발하였으며, 그 식은 다음과 같다. $$Square\;root\;model:\;{\sqrt{k}}=0.0267\;(T-3.5089)$$ $$Polynomial model:\;k=-0.2160+0.0241T-0.01999A_0$$ 온도와 초기균수에 대한 최대증식속도상수(k)의 정량평가모델로부터 특정온도와 초기 균수에서 최대증식속도상수(k)를 계산할 수 있으며, 계산된 최대증식속도상수(k)를 균의 기본 증식 모델인 Gomperz model에 적용하여 균의 성장을 예측할 수 있었다.

Keywords

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