With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5-35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three parameters were observed with storage time, but the changes exhibited were relatively small at 5°C compared with the variation at higher temperatures. Our study developed a dynamic prediction model to determine the shelf-life of yogurt. Because of relatively small influence on shelf-life, microbiological data were excluded; thus, shelf-life of this product was established only based on remaining parameters. The results showed that shelf-life prediction was 15.5 and 18.5 days for sample 1 and 2 at 5°C, respectively. The prediction had a minute difference with the marked shelflife which recognized Arrhenius model as an effective tool to predetermine the shelf-life and to improve the quality management of yogurt product.Desarrollo de un modelo de predicción dinámico para evaluar el tiempo de almacenamiento de yogurt empleando parámetros fisicoquímicos, microbiológicos y sensoriales RESUMEN Con el fin de desarrollar un modelo de predicción que permita cuantificar el tiempo de almacenamiento de yogurt, se guardaron dos muestras de yogurt a distintas temperaturas (5-35°C). Posteriormente, las mismas fueron valoradas mediante la realización de análisis fisicoquímico, microbiológico y sensorial. Dicho análisis permitió constatar que durante el tiempo que se almacenó el yogurt, se elevó su acidez y se produjo el descenso de tres parámetros; asimismo, evidenció que los cambios observados cuando el yogurt se almacenó a 5°C fueron relativamente menores en comparación con las variaciones que se produjeron cuando el almacenamiento se realizó a temperaturas más elevadas. Nuestro estudio produjo un modelo de predicción dinámico para determinar el tiempo de almacenamiento de yogurt. Fueron excluidos los datos microbiológicos debido a que inciden de manera relativamente escasa en el tiempo de almacenamiento y, por tanto, el tiempo de almacenamiento de este producto se estableció con base en los parámetros restantes. De acuerdo a los resultados obtenidos, la predicción muestra que el tiempo de almacenamiento del yogurt a una temperatura de 5°C es de 15,5 días y de 18,5 días para las muestras 1 y 2, respectivamente. Asimismo, la predicción arrojó una diferencia mínima con respecto al tiempo de almacenamiento establecido para el yogurt, confirmando que el modelo de Arrhenius constituye una herramienta eficaz para determinar previamente el tiempo de almacenamiento y mejorar el control de calidad de productos de yogurt.
This study aims to evaluate the effects of spices essential oils (SEOs) on the microbial populations in chilled pork stored in PE film antimicrobial package. The microbiota from the pork under different storage conditions were studied by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) of the V 3 variable region of the 16S rRNA, followed by sequencing of DGGE fragments. We found that SEOs resulted in an overall significant reduction of viable counts of Gram positive bacteria such as Carnobacteria, Enterococcus sp., Staphylococcus sp. and Brochotrix thermosphacta compared to the control. A 2.5 log cycles reduction of enterobacteria was also identified compared to the control during storage, while SEOs had little effect on Pseudomonas sp. the total volatile basic nitrogen (TVBN)and Thiobarbituric acid reactive substance(TBARS) were affected by the use of SEO packages, but color (L*, a*, b*), shear force and cooking loss were not affected. The bacteriostatic effect of clove EO was the best among all the SEOs tested, and the number of spoilage populations decreased with the use of the SEOs, but the species diversity of spoilage microbiota was not affected.Keywords: chilled pork, antimicrobial pack, essential oils, PCR-DGGE, 16S rRNA gene, diversity *To whom correspondence should be addressed. E-mail: liugq_168@163.com IntroductionChilled pork is the mainstream meat for human consumption, and its proper preservation is essential. During the prolonged storage time, the spoilage-related microorganism may inevitably develop in the chilled pork, therefore it is critical to enhance the antispoilage storage condition to minimize such unwanted microbial development. Currently, numerous synthetic anti-microbial reagents are being used for this purpose, however these antimicrobial agents are of various drawbacks including chemical stability, toxicity and limited effectiveness. Another issue in the recent antimicrobial research of meat preservation is that most investigators are focusing on the comparisons between viable counts of spoilage microbial groups, however the type and time of the spoilagemicroorganism development are not well examined. Certain microorganism taxa may be differently influenced by the PE film package with the addition of anti-microbial reagents, but others may develop unpredictably during storage depending on the time and type of spoilage microorganisms. Moreover, within each spoilage microbial group, it is critical to also understand which species are actually involved in the spoilage of meat and how they can interact with other species (Gram et al., 2002).Recently, the spices essential oils (SEOs) have emerged as completely natural alternative antimicrobials reagents in the food industry. In particular, rosemary EO, angelica root EO and clove EO are among the popular ones being actively investigated for their characteristic antimicrobial effects. These different SEOs were found to target different microorganisms. The rosemary EO was found to inhibit the growth of gram-posit...
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