Please use this identifier to cite or link to this item: https://repositorio.ifgoiano.edu.br/handle/prefix/1848
metadata.dc.type: Artigo de Periódico
Title: MODELING THE GROWTH OF LACTOBACILLUS VIRIDESCENS UNDER NON-ISOTHERMAL CONDITIONS IN VACUUM-PACKED SLICED HAM
metadata.dc.creator: Silva, Nathália Buss da
Longhi, Daniel Angelo
Martins, Wiaslan Figueiredo
Laurindo, João Borges
Aragão, Gláucia Maria Falcão de
Carciofi, Bruno Augusto Mattar
metadata.dc.description.resumo: Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf life. In this study, the growth of Lactobacillus viridescens was measured in vacuum-packed sliced ham under non-isothermal conditions, and the predictive ability of primary (Baranyi and Roberts, 1994) and secondary (Square Root) models were assessed using parameters estimated in MRS culture medium under isothermal conditions (between 4 and 30 °C). Fresh ham piece was sterilized, sliced, inoculated, vacuum-packed, and stored in a temperature-controlled incubator at five different non-isothermal conditions (between 4 and 25 °C) and one isothermal condition (8 °C). The mathematical models obtained in MRS medium were assessed by comparing predicted values with L. viridescens growth data in vacuum-packed ham. Its predictive ability was assessed through statistical indexes, with good results (bias factor between 0.95 and 1.03; accuracy factor between 1.04 and 1.07, and RMSE between 0.76 and 1.33), especially in increasing temperature, which predictions were safe. The model parameters obtained from isothermal growth data in MRS medium enabled to estimate the shelf life of a commercial ham under non-isothermal conditions in the temperature range analyzed.
Abstract: Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf life. In this study, the growth of Lactobacillus viridescens was measured in vacuum-packed sliced ham under non-isothermal conditions, and the predictive ability of primary (Baranyi and Roberts, 1994) and secondary (Square Root) models were assessed using parameters estimated in MRS culture medium under isothermal conditions (between 4 and 30 °C). Fresh ham piece was sterilized, sliced, inoculated, vacuum-packed, and stored in a temperature-controlled incubator at five different non-isothermal conditions (between 4 and 25 °C) and one isothermal condition (8 °C). The mathematical models obtained in MRS medium were assessed by comparing predicted values with L. viridescens growth data in vacuum-packed ham. Its predictive ability was assessed through statistical indexes, with good results (bias factor between 0.95 and 1.03; accuracy factor between 1.04 and 1.07, and RMSE between 0.76 and 1.33), especially in increasing temperature, which predictions were safe. The model parameters obtained from isothermal growth data in MRS medium enabled to estimate the shelf life of a commercial ham under non-isothermal conditions in the temperature range analyzed.
Keywords: Lactic acid bacteria
Meat products
Dynamic temperature
Predictive microbiology
metadata.dc.subject.cnpq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
metadata.dc.language: eng
metadata.dc.publisher.country: Brasil
Publisher: Instituição extra IF Goiano
metadata.dc.publisher.initials: Instituição extra IF Goiano
metadata.dc.rights: Acesso Aberto
URI: https://repositorio.ifgoiano.edu.br/handle/prefix/1848
Issue Date: 2-Jan-2017
Appears in Collections:Artigos de Periódicos Científicos

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