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Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods
Author(s) -
Feng ChaoHui,
Drummond Liana,
Sun DaWen
Publication year - 2014
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.12603
Subject(s) - food science , shelf life , lactic acid , total viable count , bacterial growth , chemistry , mathematics , zoology , biology , bacteria , genetics
Summary The growth kinetics of lactic acid bacteria ( LAB ) and total viable count ( TVC ) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling ( IVC ), then vacuum‐packaged and stored for up to 71 days at 4 °C. Baranyi model was used to fit the growth of LAB and TVC . Growth curve, growth rate, lag time and initial and final cell concentrations for LAB and TVC were calculated through DMF it. The coefficient of determination and root‐mean‐squared error of the Baranyi models were used to evaluate its accuracy. Sausages cooled by IVC had a longer lag time and shelf life period than commercial cooled sausages. Accuracy analysis showed that the Baranyi model was adequate for representing the bacterial growth of vacuum‐packaged cooled sausages and had a potential for shelf life prediction.