예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정

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