Premium
Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety)
Author(s) -
Chowdhury Banani R.,
Chakraborty Runu,
Chaudhuri Utpal R.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07099.x
Subject(s) - gompertz function , food science , bacterial growth , chemistry , acetic acid , yeast , mold , shelf life , bacteria , biology , biochemistry , botany , mathematics , statistics , genetics
Minced goat meat (Black Bengal variety) was stored aerobically and refrigerated at 4°C for 15 d after washing with hot water followed by different combination pretreatments including acetic acid‐glucose, a curing mixture, and tea liquor and honey mixture. It was observed that pretreated samples exhibited better physicochemical (pH, water‐holding capacity, thiobarbutyric acid value, and extract release volume), sensory, and microbial characteristics compared with the control goat meat samples, which were not washed and pretreated ( P < 0.05). Microbial characterization of goat meat samples was evaluated with respect to aerobic bacterial, yeast, and mold growth during its storage. Microbial growth characteristics were modeled by 2 nonlinear regression models of sigmoidal functions, specifically, a logistic equation and modified Gompertz equation. In this study, the modified Gompertz equation was found to be more suitable to explain the microbial growth characteristics. Tea liquor and honey pretreatment was most effective in controlling aerobic bacterial growth, whereas acetic acid‐glucose pretreatment was most effective in controlling yeast and mold growth. Storage life of pretreated samples was >15 d, whereas storage life of the control sample was <5 d.