Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. were collected from published studies conducted in aerobically stored chicken meat product. Temperature-dependent kinetic parameters (maximum specific growth rate 'mu (max) ' and lag phase duration 'lambda') were described as a function of storage temperature through the Ratkowsky model based on the different primary models. Then, the fitting capability of both modelling approaches was compared taking into account root mean square error, adjusted coefficient of determination (adjusted-R-2) and corrected Akaike information criterion. The one-step modelling approach showed considerably improved fitting capability regardless of the used primary model. Finally, models developed from the one-step modelling approach were validated for the maximum growth rate data extracted from independent published literature using the statistical indexes Bias (B-f) and Accuracy (A(f)) factors. The best prediction capability was obtained for the Baranyi model with B-f and A(f) being very close to 1. The shelf-life of chicken meat as a function of storage temperature was predicted using both modelling approaches for the Baranyi model.
Açıklama
Anahtar Kelimeler
One-Step Modelling, Microbiological Quality, Growth Kinetics, Chicken Meat, Food Spoilage, Predictive Microbiology, Bacterial-Growth, Lactobacillus-Viridescens, Salmonella-Enteritidis, Mathematical-Model, Predictive Models, Spp., Temperature, Poultry, Microorganisms, Uncertainty
Kaynak
Food Science and Technology International
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
28
Sayı
8
