Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

Autores
Cayre, María Elisa; Vignolo, Graciela Margarita; Garro, Oscar Alfredo
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of three storage temperatures on the growth of lactic acid bacteria (LAB) in cooked meat emulsions packaged in low oxygen permeability film was investigated. Bacterial counts at 0°C, 8°C and 15°C were fitted to the Gompertz equation and the maximum specific growth rate (μ) was obtained as derived parameter, this value being maximal at 15°C (1.16 days−1). Arrhenius and root square models were used to describe the effect of different storage temperatures on maximum specific growth rate. The models were statistically validated and the mean square error (MSE), coefficient of determination (R2), bias factor and accuracy factor were used to evaluate and compare the performance of predictive models. The effect of temperature was better interpreted by root square model than by Arrhenius type model, showing the least deviations from the observed value, which would lead to “fail-safe” prediction of shelf-life. Since the final number of LAB did not show significant changes with storage temperature after 25 days, a temperature abuse during storage will not result in an increase of spoilage by LAB.
Fil: Cayre, María Elisa. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Materia
Lactic Acid Bateria
Vacuum-Packaging
Growth
Modelado
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/47718
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/47718
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperaturesCayre, María ElisaVignolo, Graciela MargaritaGarro, Oscar AlfredoLactic Acid BateriaVacuum-PackagingGrowthModeladohttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of three storage temperatures on the growth of lactic acid bacteria (LAB) in cooked meat emulsions packaged in low oxygen permeability film was investigated. Bacterial counts at 0°C, 8°C and 15°C were fitted to the Gompertz equation and the maximum specific growth rate (μ) was obtained as derived parameter, this value being maximal at 15°C (1.16 days−1). Arrhenius and root square models were used to describe the effect of different storage temperatures on maximum specific growth rate. The models were statistically validated and the mean square error (MSE), coefficient of determination (R2), bias factor and accuracy factor were used to evaluate and compare the performance of predictive models. The effect of temperature was better interpreted by root square model than by Arrhenius type model, showing the least deviations from the observed value, which would lead to “fail-safe” prediction of shelf-life. Since the final number of LAB did not show significant changes with storage temperature after 25 days, a temperature abuse during storage will not result in an increase of spoilage by LAB.Fil: Cayre, María Elisa. Universidad Nacional del Nordeste. Facultad de Agroindustrias; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2003-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/47718Cayre, María Elisa; Vignolo, Graciela Margarita; Garro, Oscar Alfredo; Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 20; 5; 10-2003; 561-5660740-00201095-9998CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0740-0020(02)00154-5info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002002001545info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:01Zoai:ri.conicet.gov.ar:11336/47718instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:01.389CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
title Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
spellingShingle Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
Cayre, María Elisa
Lactic Acid Bateria
Vacuum-Packaging
Growth
Modelado
title_short Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
title_full Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
title_fullStr Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
title_full_unstemmed Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
title_sort Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
dc.creator.none.fl_str_mv Cayre, María Elisa
Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author Cayre, María Elisa
author_facet Cayre, María Elisa
Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author_role author
author2 Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author2_role author
author
dc.subject.none.fl_str_mv Lactic Acid Bateria
Vacuum-Packaging
Growth
Modelado
topic Lactic Acid Bateria
Vacuum-Packaging
Growth
Modelado
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of three storage temperatures on the growth of lactic acid bacteria (LAB) in cooked meat emulsions packaged in low oxygen permeability film was investigated. Bacterial counts at 0°C, 8°C and 15°C were fitted to the Gompertz equation and the maximum specific growth rate (μ) was obtained as derived parameter, this value being maximal at 15°C (1.16 days−1). Arrhenius and root square models were used to describe the effect of different storage temperatures on maximum specific growth rate. The models were statistically validated and the mean square error (MSE), coefficient of determination (R2), bias factor and accuracy factor were used to evaluate and compare the performance of predictive models. The effect of temperature was better interpreted by root square model than by Arrhenius type model, showing the least deviations from the observed value, which would lead to “fail-safe” prediction of shelf-life. Since the final number of LAB did not show significant changes with storage temperature after 25 days, a temperature abuse during storage will not result in an increase of spoilage by LAB.
Fil: Cayre, María Elisa. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
description The effect of three storage temperatures on the growth of lactic acid bacteria (LAB) in cooked meat emulsions packaged in low oxygen permeability film was investigated. Bacterial counts at 0°C, 8°C and 15°C were fitted to the Gompertz equation and the maximum specific growth rate (μ) was obtained as derived parameter, this value being maximal at 15°C (1.16 days−1). Arrhenius and root square models were used to describe the effect of different storage temperatures on maximum specific growth rate. The models were statistically validated and the mean square error (MSE), coefficient of determination (R2), bias factor and accuracy factor were used to evaluate and compare the performance of predictive models. The effect of temperature was better interpreted by root square model than by Arrhenius type model, showing the least deviations from the observed value, which would lead to “fail-safe” prediction of shelf-life. Since the final number of LAB did not show significant changes with storage temperature after 25 days, a temperature abuse during storage will not result in an increase of spoilage by LAB.
publishDate 2003
dc.date.none.fl_str_mv 2003-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/47718
Cayre, María Elisa; Vignolo, Graciela Margarita; Garro, Oscar Alfredo; Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 20; 5; 10-2003; 561-566
0740-0020
1095-9998
CONICET Digital
CONICET
url http://hdl.handle.net/11336/47718
identifier_str_mv Cayre, María Elisa; Vignolo, Graciela Margarita; Garro, Oscar Alfredo; Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 20; 5; 10-2003; 561-566
0740-0020
1095-9998
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0740-0020(02)00154-5
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002002001545
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614138010009600
score 13.070432

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