Development and validation of one-step modelling approach for prediction of mushroom spoilage

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dc.authoridTARLAK, Fatih/0000-0001-5351-1865
dc.authorwosidTARLAK, Fatih/AAO-1760-2020
dc.contributor.authorTarlak, Fatih
dc.date.accessioned2024-06-13T20:18:40Z
dc.date.available2024-06-13T20:18:40Z
dc.date.issued2020
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractThe primary aims of this work were to improve the prediction capability of the traditionally used two-step modelling approach with the most popular primary growth models in the predictive food microbiology field, and to validate the prediction capability of the one-step modelling approach, a proposed alternative way to traditional modelling approach. For this purpose, the growth behaviour of Pseudomonas spp. existing in the natural microflora of button mushrooms (Agaricus bisporus) was simulated with two-step and one-step modelling approaches. The Baranyi model yielded the best fitting performance when it was employed in the two-step modelling approach. The fitting capability of all the primary models was also compared using the one-step modelling approach. No matter which primary model was used, the one-step modelling approach significantly improved the prediction capability of the models, and all the primary models gave root mean squared error lower than 0.299 and adjusted coefficient of determination higher than 0.948. Successfully validated Baranyi model in one-step modelling approach provided the highest prediction capability and exhibited considerable potential to be used as a prediction tool. This indicated that the one-step modelling approach could be reliably employed to assess and predict mushroom spoilage as a function of time and storage temperature.
dc.identifier.endpage289
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85097680183
dc.identifier.scopusqualityQ3
dc.identifier.startpage281
dc.identifier.urihttps://hdl.handle.net/11501/1479
dc.identifier.volume59
dc.identifier.wosWOS:000598405900001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherVup Food Research Inst, Bratislava
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOne-Step Modelling Approach
dc.subjectSimulation
dc.subjectMushroom Spoilage
dc.subjectPrediction
dc.subjectListeria-Monocytogenes
dc.subjectBacterial-Growth
dc.subjectMicrobiological Quality
dc.subjectSalmonella-Enteritidis
dc.subjectPseudomonas Spp.
dc.subjectShelf-Life
dc.subjectLag Phase
dc.subjectKinetics
dc.subject2-Step
dc.titleDevelopment and validation of one-step modelling approach for prediction of mushroom spoilage
dc.typeArticle

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