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

CAYRÉ, ME; OSCAR ALFREDO GARRO; VIGNOLO,G

FOOD MICROBIOLOGY

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Año: 2003 vol. 20 p. 561 - 566

0740-0020

AbstractThe effect of three storage temperatures on the growth of lactic acid bacteria (LAB) in cooked meat emulsions packaged in lowoxygen permeability film was investigated. Bacterial counts at 01C, 81C and 151C were fitted to the Gompertz equation and themaximum specific growth rate (m) was obtained as derived parameter, this value being maximal at 151C (1.16 days1). Arrhenius androot square models were used to describe the effect of different storage temperatures on maximum specific growth rate. The modelswere statistically validated and the mean square error (MSE), coefficient of determination (R2), bias factor and accuracy factor wereused to evaluate and compare the performance of predictive models. The effect of temperature was better interpreted by root squaremodel 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, atemperature abuse during storage will not result in an increase of spoilage by LAB.