Comparison of Gompertz equation and Baranyi model in the fitting of lactic acid bacteria growth curves in meat products

MARÍA ELISA CAYRÉ; GRACIELA VIGNOLO; OSCAR ALFREDO GARRO

Simposio internacional de biotecnologia

CERELA. Publicado en CD

Lugar: San Miguel de Tucumán; Año: 2004; p. 1 - 4

The Gompertz equation and Baranyi model were compared to describe the LAB growth curve on cooked meat emulsions type-sausage packaged in different oxygen permeability films and stored at different temperatures. Eleven growth curves were selected to provide an array of growth conditions and data quality. The goodness of fit was assessed by determining mathematical and statistical indices: Mean Square Error (MSE), coefficient of determination (R2), regression of observed versus predicted values and per cent discrepancy between model and observations. The two models were found statistically acceptable to describe the growth of LAB on cooked meat emulsions. Comparison of mathematical and statistical indices indicated that none of the models consistently provided the best fit for all the assayed conditions. Overall, the Gompertz model tended to produce the closest predictions of the growth data. In all the cases, the differences between the two models were small.