Please use this identifier to cite or link to this item: https://repositorio.ifgoiano.edu.br/handle/prefix/1848
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dc.creatorSilva, Nathália Buss da-
dc.creatorLonghi, Daniel Angelo-
dc.creatorMartins, Wiaslan Figueiredo-
dc.creatorLaurindo, João Borges-
dc.creatorAragão, Gláucia Maria Falcão de-
dc.creatorCarciofi, Bruno Augusto Mattar-
dc.date.accessioned2021-06-07T19:44:45Z-
dc.date.available2021-06-07T19:44:45Z-
dc.date.issued2017-01-02-
dc.citation.volume240pt_BR
dc.citation.spagehttps://pubmed.ncbi.nlm.nih.gov/27207810/pt_BR
dc.citation.epage97 - 101pt_BR
dc.identifier.urihttps://repositorio.ifgoiano.edu.br/handle/prefix/1848-
dc.description.abstractLactic 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.pt_BR
dc.description.resumoLactic 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.pt_BR
dc.description.provenanceSubmitted by Wiaslan Figueiredo Martins (wiaslan.martins@ifgoiano.edu.br) on 2021-06-07T12:00:27Z No. of bitstreams: 1 Modeling the growth ofLactobacillus viridescensunder non-isothermalconditions in vacuum-packed sliced ham.pdf: 483708 bytes, checksum: 02c0870b721b4896e6312adfe5297bf1 (MD5)en
dc.description.provenanceApproved for entry into archive by Morgana Bruno Henrique Guimaraes (morgana.guimaraes@ifgoiano.edu.br) on 2021-06-07T19:37:33Z (GMT) No. of bitstreams: 1 Modeling the growth ofLactobacillus viridescensunder non-isothermalconditions in vacuum-packed sliced ham.pdf: 483708 bytes, checksum: 02c0870b721b4896e6312adfe5297bf1 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-06-07T19:44:45Z (GMT). No. of bitstreams: 1 Modeling the growth ofLactobacillus viridescensunder non-isothermalconditions in vacuum-packed sliced ham.pdf: 483708 bytes, checksum: 02c0870b721b4896e6312adfe5297bf1 (MD5) Previous issue date: 2017-01-02en
dc.languageengpt_BR
dc.publisherInstituição extra IF Goianopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.initialsInstituição extra IF Goianopt_BR
dc.relation.ispartofInternational Journal of Food Microbiologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectMeat productspt_BR
dc.subjectDynamic temperaturept_BR
dc.subjectPredictive microbiologypt_BR
dc.subject.cnpqCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSpt_BR
dc.titleMODELING THE GROWTH OF LACTOBACILLUS VIRIDESCENS UNDER NON-ISOTHERMAL CONDITIONS IN VACUUM-PACKED SLICED HAMpt_BR
dc.typeArtigo de Periódicopt_BR
Appears in Collections:Artigos de Periódicos Científicos

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