Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken
文献类型： 外文期刊
作者： Mai, Xutao 1 ; Wang, Wenzhuo 1 ; Zhang, Xinxiao 1 ; Wang, Daoying 1 ; Liu, Fang 1 ; Sun, Zhilan 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety State Key Lab, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China
关键词： chilled chicken; Pseudomonas lundensis; Shewanella putrefaciens; modified atmosphere packaging; Gompertz; Ratkowsky
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 18 期
页码：
收录情况： SCI
摘要： The effects of modified atmosphere packaging (MAP) on the growth and spoilage characteristics of Pseudomonas lundensis LD1 and Shewanella putrefaciens SP1 in chilled chicken at 0-10 degrees C were studied. MAP inhibited microbial growth, TVB-N synthesis, and lipid oxidation. The inhibitory effect of MAP became more significant as the temperature decreased. The kinetic models to describe the growth of P. lundensis LD1 and S. putrefaciens SP1 at 0-10 degrees C were also established to fit the primary model Gompertz and the secondary model Ratkowsky. The models had a high degree of fit to describe the growth of dominant spoilage bacteria in chilled chicken. The observed numbers of P. lundensis LD1 and S. putrefaciens SP1 at 2 degrees C were compared with the predicted numbers, and the accuracy factor and bias factor ranged from 0.93 to 1.14. These results indicated that the two models could help predict the growth of P. lundensis and S. putrefaciens in chilled chicken at 0-10 degrees C. The analyzed models provide fast and cost-effective alternatives to replace traditional culturing methods to assess the influence of temperature and MAP on the shelf life of meat.
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