A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

被引：19
作者：
Giuffrida, Alessandro [1 ]
Valenti, Davide [2 ,3 ]
Giarratana, Filippo [1 ]
Ziino, Graziella [1 ]
Panebianco, Antonio [1 ]
机构：
[1] Univ Messina, Dept Vet Sci, Polo Univ Annunziata, I-98168 Messina, Italy
[2] Univ Palermo, Dept Phys, I-90128 Palermo, Italy
[3] Univ Palermo, CNISM, Grp Interdisciplinary Phys, I-90128 Palermo, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 06期
关键词：
Predictive model; quality index method; Sparus aurata; spoilage bacteria; INDEX METHOD QIM; PREDICTIVE MODEL; MICROBIAL MODEL; QUALITY; GROWTH; SPOILAGE; TEMPERATURE; FISH; SCHEME;
D O I：
10.1111/ijfs.12082
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A total of 217 Gilthead seabreams were subdivided in four groups, according to four different storage conditions. All fish were evaluated by both Quality Index Method (QIM) and microbiological analysis, sampling skin, gills and flesh, separately. A QIM score predictive system was set by modelling the growth of microflora of skin, gills and flesh and coupling these predictions to each related partial QIM score (QIMSkin, QIMGills, QIMFlesh). The expression of QIM score as a function of bacterial behaviour was carried out by the employment of two coefficients. The predicted mean bacterial concentrations corresponding to the QIM score at 14days were always near to Log 8CFUg1 in the case of S' (skin) and G' (gills) series. Moreover, predicted QIM scores were in a good agreement with observed data, reproducing the observed mean time of rejection as well as the bacterial spoilage level (Log 8CFUg1), for all kinds of storage condition.
引用
收藏
页码：1235 / 1242
页数：8
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