TBARS and microbial growth predicative models of pork sausage stored at different temperatures
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2015-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0005_tbars-and-microbial-growth-predicative-models-of-pork-sausage-stored-at-different-temperatures.php |
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| author | Anna KACZMAREK Renata CEGIELSKA-RADZIEJEWSKA Tomasz SZABLEWSKI Jan ZABIELSKI |
| author_facet | Anna KACZMAREK Renata CEGIELSKA-RADZIEJEWSKA Tomasz SZABLEWSKI Jan ZABIELSKI |
| author_sort | Anna KACZMAREK |
| collection | DOAJ |
| description | Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (Ea) of TBARS was 109 kJ/mol and the corresponding rate constant (k0) was 2.6979 × 1018. External model validation was performed for the sausage stored at 12°C. A high correlation between the observed and modelled TBARS values as well as low RMSE level were obtained. The Baranyi model was fitted to the growth curves. The polynomial model predicted more accurately the influence of temperature on the growth rate, reaching the high adjusted determination coefficient (0.98). Therefore, the established models could effectively predict TBARS content and TVC growth in the emulsified pork sausages. |
| first_indexed | 2024-04-10T08:32:15Z |
| format | Article |
| id | doaj.art-085d7a54e0394c3b8c0bfd14ca98e726 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:15Z |
| publishDate | 2015-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-085d7a54e0394c3b8c0bfd14ca98e7262023-02-23T03:28:14ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-08-0133432032510.17221/591/2014-CJFScjf-201504-0005TBARS and microbial growth predicative models of pork sausage stored at different temperaturesAnna KACZMAREK0Renata CEGIELSKA-RADZIEJEWSKA1Tomasz SZABLEWSKI2Jan ZABIELSKI3Department of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, PolandDepartment of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, PolandDepartment of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, PolandDepartment of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, PolandKinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (Ea) of TBARS was 109 kJ/mol and the corresponding rate constant (k0) was 2.6979 × 1018. External model validation was performed for the sausage stored at 12°C. A high correlation between the observed and modelled TBARS values as well as low RMSE level were obtained. The Baranyi model was fitted to the growth curves. The polynomial model predicted more accurately the influence of temperature on the growth rate, reaching the high adjusted determination coefficient (0.98). Therefore, the established models could effectively predict TBARS content and TVC growth in the emulsified pork sausages.https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0005_tbars-and-microbial-growth-predicative-models-of-pork-sausage-stored-at-different-temperatures.phplipid oxidationmicrobiological qualityarrhenius equationsquare root modeltbars |
| spellingShingle | Anna KACZMAREK Renata CEGIELSKA-RADZIEJEWSKA Tomasz SZABLEWSKI Jan ZABIELSKI TBARS and microbial growth predicative models of pork sausage stored at different temperatures Czech Journal of Food Sciences lipid oxidation microbiological quality arrhenius equation square root model tbars |
| title | TBARS and microbial growth predicative models of pork sausage stored at different temperatures |
| title_full | TBARS and microbial growth predicative models of pork sausage stored at different temperatures |
| title_fullStr | TBARS and microbial growth predicative models of pork sausage stored at different temperatures |
| title_full_unstemmed | TBARS and microbial growth predicative models of pork sausage stored at different temperatures |
| title_short | TBARS and microbial growth predicative models of pork sausage stored at different temperatures |
| title_sort | tbars and microbial growth predicative models of pork sausage stored at different temperatures |
| topic | lipid oxidation microbiological quality arrhenius equation square root model tbars |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0005_tbars-and-microbial-growth-predicative-models-of-pork-sausage-stored-at-different-temperatures.php |
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