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Development of a predictive model describing the growth of Y ersinia enterocolitica in C amembert‐type cheese
Author(s) -
Kowalik Jaroslaw,
Lobacz Adriana
Publication year - 2015
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.12715
Subject(s) - mean squared error , mathematics , lag time , square root , statistics , food science , chemistry , biology , biological system , geometry
Summary Behaviour of Y ersinia enterocolitica in mould‐ripened C amembert‐type cheese during storage at temperature range 3–15 °C was evaluated and mathematically described. The B aranyi and G ompertz models were adjusted to the results of the study to calculate the growth rate ( GR ) and lag time ( LT ) for Y . enterocolitica at each temperature. Goodness of fit was assessed by calculating the A kaike information criterion ( AIC ) and mean square error ( MSE ). Square root models were constructed which described the relations between GR , LT and applied storage temperature. The secondary models were mathematically validated based on the results generated by C om B ase P redictor. Moreover, generated models were validated using external, independent data from C om B ase database. Based on this, it was found that the square root models of R atkowsky constructed on GR that were determined based on the B aranyi and R oberts model most accurately described the behaviour of Y . enterocolitica in C amembert‐type cheese during storage under refrigerated conditions.