Table 9. Microbial growth of pork sausage prepared by addition of nitrite and A. hookeri during storage at 4℃ for 4 weeks1)
| Total plate counts (CFU/g) |
| 1 week | 4 week |
| N0+A02) | 200.4±18.72a | 8,180.0±570.1a* |
| N50+A0 | 126.8±13.44b | 746.4±219.9b* |
| N50+A1.0 | 92.8±8.22c | 290.0±111.4c* |
| N100+A0 | 86.0±12.48c | 836.0±466.4b* |
| N100+A1.0 | 11.8±1.96d | 68.0±18.2c* |
| N150+A0 | 2.6±1.47d | 30.0±12.6c* |
1)Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0 and 1.0%) were stored at 4℃ for 4 weeks and the total plate counts were measured in CFU/g.
2)Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
a-dMeans sharing a common superscript letter(s) in a column are not significantly different (p>0.05).
*Significantly different from 1 week (p<0.05).