Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

• Published in: International journal of food science & technology Vol. 48; no. 12; pp. 2580 - 2587
• Main Authors: Dalcanton, Francieli, Pérez-Rodríguez, Fernando, Posada-Izquierdo, Guiomar Denisse, de Aragão, Gláucia M. F., García-Gimeno, Rosa María
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.12.2013; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Bacteria; Biological and medical sciences; Cooked meat product; Deterioration; Fittings; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Heating; Lactobacillus plantarum; Lag time; Microbiology; Microorganisms; Pork; predictive microbiology; sensory quality; shelf life prediction; Storage temperature; Taste; Cooked meat product; Lactic acid bacteria; Temperature; Lactobacillus plantarum; Growth; sensory quality; Prediction; Meat product; Shelf life; Vacuum packaging; Modeling; Predictive microbiology; Quality; Food preservation; Bacteria; Lactobacillaceae; shelf life prediction; Conditioning; Pork
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12252

Summary Lactobacillus plantarum growth in a vacuum‐packaged cooked meat product under different storage temperatures (4, 10 and 16 °C) and the relation between the microorganism growth and sensory quality were investigated. The Gompertz model was fitted to experimental counts of L. plantarum showing a good fitting to growth curves at different temperatures. A root‐square secondary model and linear model were satisfactorily fitted to estimated growth rates (μ=0.01·(T+5.89)) and lag times (λ=0.17·1μ), respectively. The sensory attributes (colour, flavour, taste, appearance) were also evaluated due to their importance to the global quality (Q). The sensory deterioration was detected several days after L. plantarum reached the stationary phase, that is, 59, 45 and 25 days for 4, 10 and 16 °C, respectively. According to results, sensory deterioration was related to time when microorganism reached late stationary phase, phenomenon known as ‘delayed change’.