دورية أكاديمية
Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus)
| العنوان: | Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus) |
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| المؤلفون: | Filippo Giarratana, Felice Panebianco, Luca Nalbone, Graziella Ziino, Davide Valenti, Alessandro Giuffrida |
| المصدر: | Italian Journal of Food Safety, Vol 11, Iss 1 (2022) |
| بيانات النشر: | PAGEPress Publications, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Scomber scombrus, Quality Index Method, Spoilage bacteria, Predictive model, Food processing and manufacture, TP368-456 |
| الوصف: | Despite its commercial value, the shelflife of the Atlantic mackerel (Scomber scombrus) during refrigerated storage was poorly investigated. In this regard, the Quality Index Method (QIM) was proposed as a suitable scoring system for freshness and quality sensorial estimation of fishery products. This study aims to develop a deterministic mathematical model based on dynamic temperatures conditions and a successive statistical analysis of the results obtained. This model will be exploited to predict the shelf-life of the Atlantic mackerel based on specific storage temperatures. A total of 60 fresh fishes were subdivided into two groups and respectively stored in ice for 12 days at a constant temperature of 1 0.5 C (Group A) and a fluctuating temperature ranging between 1 and 7 C (Group B). Microbiological analysis and sensory evaluation through the QIM were performed on each fish at regular time intervals. A critical value of 6 Log cfu/g of spoilage bacteria (mainly psychotropic) associated with a significant decay of the sensorial characteristics was exceeded after 9 days of storage for Group A and 3 days for Group B. A reliable prediction of fish freshness was obtained by modelling the QIM as a function of the spoilage bacteria behaviour. A coefficient β of correlation was determined to convert the spoilage bacteria load into a Quality Index score. The adoption of mathematical predictive models to assess microbial behaviour under different environmental conditions is an interesting tool for food industries to maximize production and reduce waste. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Italian |
| تدمد: | 2239-7132 |
| Relation: | https://pagepressjournals.org/index.php/ijfs/article/view/10019; https://doaj.org/toc/2239-7132 |
| DOI: | 10.4081/ijfs.2022.10019 |
| URL الوصول: | https://doaj.org/article/c95cce61b6844e46b4e76ed083172dc9 |
| رقم الأكسشن: | edsdoj.95cce61b6844e46b4e76ed083172dc9 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 22397132 |
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| DOI: | 10.4081/ijfs.2022.10019 |