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Développement et validation d'un modèle pour la croissance de Yersinia enterocolitica sur la viande de volaille sous diverses conditions d'emballage sous atmosphère modifiée et entreposée à différentes températures.

Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures.

Auteurs : WEI Q. K., FANG T. J., CHEN W. C.

Type d'article : Article

Résumé

Mathematical models that can predict the growth of Yersinia enterocolitica in chicken meats were evaluated in this study. The growth curves for Y. enterocolitica in variously packaged (air, vacuum, and modified atmosphere packaging [MAP]) chicken meats stored at various temperatures (4, 10, 16, 22, 28, and 34 °C) were constructed. The Gompertz model was applied to fit the experimental curves for the above conditions. Variations in lag time were described by the Adair and Smith models and variations in the specific growth rate were described by the Ratkowsky and Zwietering models. The various models were then compared using analyses such as mean square error (MSE), regression coefficient, bias factor, and accuracy factor. Results indicate that the mean regression values in the Gompertz model for chicken meats packaged in air, vacuum, and MAP were 0.99, 0.99, 0.95, respectively. The lag time modeled with the Adair and Smith functions exhibited greater variance and demonstrated larger errors. The MSEs were 0.0015 and 0.0017 for Ratkowsky and Zwietering models respectively. The regression coefficient values in the Ratkowsky and Zwietering models were both 0.99. The accuracy factor of the Zwietering model was lower than that in Ratkowsky model indicating that the former model was more accurate in predicting the specific growth rate of Y. enterocolitica in chicken meats.

Détails

  • Titre original : Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures.
  • Identifiant de la fiche : 2002-1407
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 7
  • Date d'édition : 07/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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