Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production

Escudero-Gilete, M. Luisa; González-Miret, M. Lourdes; Heredia, Francisco J.

doi:10.1016/j.foodcont.2013.12.004

Cited by 3 publications

(2 citation statements)

References 17 publications

(17 reference statements)

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“…H 2 S-producing bacteria were enumerated from black colonies grown on sugar iron agar (HiMedia, Mumbai, India) after incubation at 25°C for 3 days. For Pseudomonas count, it was examined on Pseudomonas Isolation Agar (Difco Laboratories, BD, Sparks, MD, USA) after 48 h of incubation at 25°C (Escudero-Gilete et al 2014). The enterobacterial count was determined using eosin methylene blue agar (EMB) (HiMedia, Mumbai, India) and the incubation was conducted at 37°C for 24 h following the method of Ahmad et al (2012).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

et al. 2015

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Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4°C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H 2 S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P<0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P<0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P<0.05).

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Section: Microbiological Analysesmentioning

confidence: 99%

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

et al. 2015

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“…Escudero et al (2014); mediante la determinación de parámetros microbiológicos, aplicaron el análisis estadístico multivariado como herramienta de control de calidad a fin de identificar puntos críticos de control durante el proceso de industrialización de carnes provenientes de aves de corral (10). Mataragas et al (2007), utilizó el análisis multivariado para modelar y predecir el deterioro de productos cárnicos cocidos y curados mediante análisis de diferentes parámetros como pH, concentración de lactato, glucosa, acetato, recuento de BAL y mesófilos aerobios, a fin de encontrar correlaciones entre dichas variables y el deterioro mediante un análisis de clúster, ACP y regresión por mínimos cuadrados parciales (11).…”

Section: Introductionunclassified

Modelo de predicción probabilística de deterioro en jamón de cerdo cocido

Parra¹,

Torres²,

Hurtado³

2018

Vitae

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RESUMENAntecedentes: el deterioro del jamón cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiológico, fisicoquímico y sensorial, que hasta hoy han sido determinadas por metodologías tradicionales que incluyen largos periodos de seguimiento y un número importante de muestras. Objetivos: en el presente estudio se propuso un modelo para la predicción probabilística del deterioro de jamón cocido, por medio de análisis de componentes principales (ACP) y regresión logística con aproximación bayesiana. Métodos: para realizar el análisis, se evaluaron muestras provenientes de 300 lotes independientes de jamón de cerdo cocido, los cuales se conservaron en cámaras de almacenamiento a temperaturas de 12±1°C. Se determinaron experimentalmente tres tipos de variables: fisicoquímicas (pH, sinéresis, nitritos residuales, porcentaje de ácido láctico), de textura (adhesividad, dureza, trabajo de punción y firmeza instrumental) y microbiológicas (mesófilos aerobios y bacterias acidolácticas) en dos tiempos de medición: 3 y 40 días. Para realizar la creación del modelo se seleccionaron aleatoriamente el 60% de los datos y para la validación el 40% restante. Los datos obtenidos fueron procesados con el paquete estadístico R Core Team 2012. Resultados: los nitritos residuales y la sinéresis fueron las variables más representativas, ya que su distribución, correlación y carga, fueron las más significativas, con mayor poder discriminante del fenómeno de deterioro en los dos momentos de medición. El modelo desarrollado permitió correlacionar los parámetros estudiados y predecir la probabilidad de deterioro del jamón, además de clasificarlo de acuerdo a su estado de calidad. La primera componente principal (CP1) (variables bioquímicas) explicó el 73,3 % de la variación total de los datos, siendo los nitritos residuales y la sinéresis los factores más relacionados con el deterioro. Conclusión: el modelo logístico con aproximación bayesiana permitió obtener la probabilidad de deterioro del jamón cocido, almacenado a 12°C usando parámetros fisicoquímicos. La aplicación del ACP permitió correlacionar y clasificar los factores de deterioro del producto. ABSTRACTBackground: the spoilage of cooked ham is a complex process that may be manifested by alterations of microbiological, physicochemical and sensory type, which has been determined by traditional methodologies including long periods of monitoring with a significant number of samples. Objective: in the present study a model for probabilistic prediction of spoilage of cooked ham was proposed by principal component analysis (PCA) and logistic regression with Bayesian approach. Methods: to perform the analysis, independent samples from 300 batches of cooked pork ham were evaluated, which were stored in cold at temperatures 12 ± 1°C. Three types of variables were experimentally determined: 65Modelo de predicción probabilistica de deterioro en jaMón de cerdo cocido physicochemical (pH, syneresis, residual nitrite, lactic acid percentage), texture (adhesivenes...

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Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

Nagy¹,

Socaci²,

Tofanä³

et al. 2015

BUASVMCN-FST

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Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted the moisture (Drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content, as well as nitrite (Griess method) and sodium chloride concentrations (Mohr method) of the final products. Microbiological and physicochemical analysis of the examined samples found no deviations from legal norms imposed for smoked sausage. All of the quality parameters comply with the limits stipulated by STAS.

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Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production

Cited by 3 publications

References 17 publications

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Modelo de predicción probabilística de deterioro en jamón de cerdo cocido

Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

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