Modelling growth of L actobacillus plantarum and shelf life of vacuum‐packaged cooked chopped pork at different temperatures

L actobacillus plantarum growth in a vacuum‐packaged cooked meat product under different storage temperatures (4, 10 and 16 °C) and the relation between the microorganism growth and sensory quality were investigated. The G ompertz model was fitted to experimental counts of L . plantarum showing a go...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2013-12, Vol.48 (12), p.2580-2587
Main Authors: Dalcanton, Francieli, Pérez‐Rodríguez, Fernando, Posada‐Izquierdo, Guiomar Denisse, de Aragão, Gláucia M. F., García‐Gimeno, Rosa María
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:L actobacillus plantarum growth in a vacuum‐packaged cooked meat product under different storage temperatures (4, 10 and 16 °C) and the relation between the microorganism growth and sensory quality were investigated. The G ompertz model was fitted to experimental counts of L . plantarum showing a good fitting to growth curves at different temperatures. A root‐square secondary model and linear model were satisfactorily fitted to estimated growth rates ( ) and lag times ( ), respectively. The sensory attributes (colour, flavour, taste, appearance) were also evaluated due to their importance to the global quality ( Q ). The sensory deterioration was detected several days after L . plantarum reached the stationary phase, that is, 59, 45 and 25 days for 4, 10 and 16 °C, respectively. According to results, sensory deterioration was related to time when microorganism reached late stationary phase, phenomenon known as ‘delayed change’.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12252