“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature
{"title":"“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature","authors":"A.R. Silva , J. Carvalho , P.R. Massaguer","doi":"10.1016/j.profoo.2016.02.086","DOIUrl":null,"url":null,"abstract":"<div><p>A model for ‘blown pack’ probability (BPP) caused by spores of <em>C.estertheticum</em> DSM8809 and <em>C.algidicarnis</em>, was developed as a function of vacuum packaging variables: storage temperature(ST:-2, 2, 4 and 15<!--> <!-->°C), vacuum level(VL:6 and 9mBar) and heat shrink temperature(HST:83 and 87<!--> <!-->°C). Beef meat pieces, were inoculated with spore suspensions individually at 10<sup>2</sup>spores/cm<sup>2</sup>, packed and daily monitored up to 90 days. The lower BPP, estimated by the log-logistic model, for <em>C.algidicarnis</em> was 0.8% at:-1.5<!--> <!-->°C/6mBar/87<!--> <!-->°C while for <em>C.estertheticum</em> was 99.13% at the same conditions. For both organisms, tested variables were unable to eliminate the risk of blown packaged spoilage, at 10<sup>2</sup>spores/cm<sup>2</sup> contamination level.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 59-62"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.086","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000870","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
A model for ‘blown pack’ probability (BPP) caused by spores of C.estertheticum DSM8809 and C.algidicarnis, was developed as a function of vacuum packaging variables: storage temperature(ST:-2, 2, 4 and 15 °C), vacuum level(VL:6 and 9mBar) and heat shrink temperature(HST:83 and 87 °C). Beef meat pieces, were inoculated with spore suspensions individually at 102spores/cm2, packed and daily monitored up to 90 days. The lower BPP, estimated by the log-logistic model, for C.algidicarnis was 0.8% at:-1.5 °C/6mBar/87 °C while for C.estertheticum was 99.13% at the same conditions. For both organisms, tested variables were unable to eliminate the risk of blown packaged spoilage, at 102spores/cm2 contamination level.
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