Development and validation of growth models using one-step modelling approach for determination of chicken meat shelf-life under isothermal and non-isothermal storage conditions

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dc.authorscopusid56303597700
dc.authorscopusid57351383000
dc.contributor.authorTarlak, F.
dc.contributor.authorKhosravi-Darani, K.
dc.date.accessioned2024-06-13T20:15:54Z
dc.date.available2024-06-13T20:15:54Z
dc.date.issued2021
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractThe main objective of the present study was to investigate and simulate the effect of storage temperature on spoilage of aerobically stored chicken meat using two-step and one-step modelling approaches. For this purpose, the fitting capability of various primary models was evaluated for total bacterial counts in aerobically stored chicken meat. The one-step modelling approach considerably improved the fitting capability whichever primary model was used. The statistical indices (bias factor = 0.999 and accuracy factor = 1.194) showed that the best prediction performance for prediction of maximum specific bacterial growth rate values was obtained by the one-step modelling approach involving the Huang model. The prediction performance of the Huang model was also assessed for various non-isothermal storage conditions, and this model provided satisfactory statistical indices (1.027 > bias factor > 1.064 and 1.069 > accuracy factor > 1.085). The validated one-step modelling approach exhibited good performance as a prediction tool for the determination of chicken meat spoilage; therefore the chicken meat shelf-life was predicted as a function of storage temperature. The shelf-life decreased from 58 h (2.4 days) to 16 h (0.7 days) when the storage temperature was increased from 4 °C to 15 °C. © 2021 National Agricultural and Food Centre (Slovakia).
dc.identifier.endpage86
dc.identifier.issn1336-8672
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85103836273
dc.identifier.scopusqualityQ3
dc.identifier.startpage76
dc.identifier.urihttps://hdl.handle.net/11501/946
dc.identifier.volume60
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherFood Reseach Institute
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDynamic model
dc.subjectGrowth kinetics
dc.subjectMicrobiological quality
dc.subjectPredictive microbiology
dc.subjectShelf-life
dc.subjectarticle
dc.subjectbacterial count
dc.subjectbacterial growth
dc.subjectchicken meat
dc.subjectkinetics
dc.subjectmicrobiology
dc.subjectnonhuman
dc.subjectprediction
dc.subjectshelf life
dc.subjectstorage temperature
dc.subjectvalidation process
dc.titleDevelopment and validation of growth models using one-step modelling approach for determination of chicken meat shelf-life under isothermal and non-isothermal storage conditions
dc.typeArticle

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