Modelling growth of Lactobacillus plantarum and shelf life of vacuum‐packaged cooked chopped pork at different temperatures |
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Authors: | Francieli Dalcanton Fernando Pérez‐Rodríguez Guiomar Denisse Posada‐Izquierdo Gláucia M. F. de Aragão Rosa María García‐Gimeno |
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Affiliation: | 1. Department of Chemistry Engineering and Food Engineering, Federal University of Santa Catarina – UFSC, , 88040‐900 Florianópolis, SC, Brazil;2. Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, , 14014 Córdoba, Spain |
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Abstract: | Lactobacillus 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 Gompertz 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’. |
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Keywords: | Cooked meat product
Lactobacillus plantarum
predictive microbiology sensory quality shelf life prediction |
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