Predicting the Growth Kinetics of Total Microflora in Kimchi Powder‐Treated Pork Snack Sticks

The purpose of this research was to apply mathematical models to predict the effect of kimchi powder on the growth of spoilage microflora in pork snack sticks. Kimchi powder was added to the pork sticks at concentrations of 0% (control, C ), 1% ( T 1), 2% ( T 2) and 3% ( T 3) of total content. Microbiological analysis was performed at the end of the drying process (day 0) and after 15, 30, 45, 60 and 90 days of storage at 25C. The obtained data were applied to the Baranyi growth model. Application of up to 2% kimchi powder to pork snack sticks had no effect on the initial and maximal bacterial counts, but 3% of kimchi powder reduced the lag time ( t lag ) and extended the maximum specific growth rate (μ max ) of total plate count, anaerobic bacteria and lactic acid bacteria significantly. Mathematical models developed on the basis of the Baranyi model were useful in predicting natural microflora in the pork snack sticks during storage. Practical Applications Many kinds of jerky have become diversified and industrialized recently and kimchi , fermented vegetable, has been known to have various antimicrobial effects. Kimchi powder‐treated pork jerky has higher consumer acceptability because of its spicy taste. However, the possibility of contamination of microflora in terms of food safety can be high through manufacture and distribution in industry. The predictive model suggested in this study can be used to control the possibility of microfloral contamination in restructured pork jerky products supplemented with kimchi powder as basic information.