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Modelling growth of L actobacillus plantarum and shelf life of vacuum‐packaged cooked chopped pork at different temperatures
Author(s) -
Dalcanton Francieli,
PérezRodríguez Fernando,
PosadaIzquierdo Guiomar Denisse,
Aragão Gláucia M. F.,
GarcíaGimeno Rosa María
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12252
Subject(s) - food science , shelf life , flavour , sensory system , bacterial growth , vacuum packing , taste , chemistry , microorganism , lactobacillus plantarum , mathematics , biology , lactic acid , bacteria , genetics , neuroscience
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 (μ = 0.01 · ( T + 5.89 ) ) and lag times ( λ = 0.17 · 1 μ), 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’.