Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and Gompertz (GO) primary models to the growth curves of LAB was compared by statistical indices, in which the BAR model showed slightly better fits to the experimental data. The BAR growth parameters were used to establish the secondary models, µmax and Nmax were established for the three LAB. The power model described the influence of temperature on the parameter λ for L. plantarum, and other bacteria showed no lag phase. The growth of LAB was strongly influenced by storage temperature and the obtained models allow predicting the growth of these bacteria within the temperature range from 4 to 30 ºC.
.br *A quem a correspondência deve ser enviada Avaliação da eficiência de extração de compostos nitrogenados da polpa de anchoíta (Engraulis anchoita) Evaluation of the efficiency of nitrogen compounds extraction from the anchovy (Engraulis anchoita) pulpValcenir Júnior Mendes FURLAN 1 *, Ana Paula Rosa da SILVA 1 , Maria Isabel QUEIROZ 1 IntroduçãoO pescado é importante fonte de componentes com significativo valor nutricional como proteínas e minerais OGAWA;, além de ser a maior reserva de ácidos graxos poli-insaturados, especialmente os da série ômega-3, aos quais são atribuídos numerosos benefícios ao organismo humano (LUZIA et al., 2003;TRONDSEN et al., 2003).A proteína de origem animal mais consumida mundialmente é a do pescado, porém o Brasil apresenta baixos índices de consumo (PARMIGIANI; TORRES, 2005), os quais são atribuídos a fatores culturais, econômicos, à subutilização do produto da pesca e à falta de diversificação da indústria processadora de pescado (GARCIA, 2007).Grande parte da captura mundial de pescado é proveniente de espécies marinhas, a metade correspondente a espécies demersais e o restante a espécies pelágicas (FAO, 1997). Entre os peixes pelágicos pouco explorados, destaca-se a espécie Engraulis anchoita (anchoíta), pertencente à família Engraulidae, do gênero Engraulis (GOULAS; KONTOMINAS, 2005;SCHWINGEL;CASTELLO, 2000). São pequenos peixes que possuem hábitos costeiros, amplamente distribuídos, desde o Golfo de São Jorge na Argentina até o Rio de Janeiro, mais especificamente no Brasil, entre Cabo Frio (RJ) e o Chuí (RS) (CASTELLO; CASTELLO, 2003).No Atlântico Sul Ocidental, tem sido estimada a abundância da espécie Engraulis anchoita em diferentes épocas do ano e com AbstractThe objective of this work was to evaluate the efficiency of the nitrogen compounds extraction like soluble proteins (SP), total nitrogen (TN), non protein nitrogen (NPN), and nitrogen protein (NP) from the anchovy pulp (Engraulis anchoita), as well to investigate their proximal composition and freshness alteration based on the capture place. The anchovy pulp was submitted to nitrogen extraction treatment using NaHCO3 (0.1; 0.2; 0.3 and 0.5%), NaCl 0.3% as solutions and distilled water. The pulp washing cycles using 0.1% NaHCO3, two cycles of distilled water, and one of NaCl 0.3% demonstrated improved efficiency in the extraction of the nitrogenous compounds and sarcoplasmatic proteins. Concerning the determination of the proximal composition, the anchovy in natura showed moisture content 77.2%, protein 16.8%, lipids 3.4%, and ash 2.4% and the values for the anchovy pulp were moisture 78.1%, protein 17.5%, lipids 2.4% and ash 2%. The freshness evaluation was accomplished through pH, total volatile bases (N-BVT), and trimethylamine (N-TMA) and they were found 6.3; 11.5 mg.100 g -1 and 2.8 mg.100 g -1 for the anchovy in natura and 6.7; 20.2 mg.100 g -1 ; 3.1 mg.100 g -1 for the pulp, respectively. Keywords: fish; freshness; nitrogen compounds; proximal composition. ResumoEste trabalho teve como objetivo avaliar a ...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.