Document Detail


A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms.
MedLine Citation:
PMID:  24287294     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The spoilage pattern of three emulsified, vegetable-based spreads of low pH (3.90-4.15) adjusted with acetic acid was characterized by correlating the growth of spoilage flora with the organoleptic and physicochemical changes, as well as the changes in the species composition of the dominant microflora during storage under isothermal conditions. In a further step, a generic (hereafter called 'unified') model was developed to describe the maximum specific growth rate of the specific spoilage organisms (SSOs) in all acetic acid acidified products, including literature data and additional in-house data from similar products, as a function of the storage temperature, pH (3.61-4.25) and initial concentration of the undissociated acetic acid in each product. The predictions of the unified model were compared with those of product-specific models, with temperature as the sole predictor variable. Two independent batches of commercially prepared pepper- (PS), fava beans- (FS) and eggplant-based (ES) spreads were stored at 4, 7, 10, 12, 15, 18, 20 and 25°C. The growth of lactic acid bacteria (SSOs; LAB) was correlated with changes in pH, titratable acidity and organic acids concentration, as well as sensory characteristics, in order to define the shelf-life of the products. Isolates from each spread and storage temperature were grouped with SDS-PAGE and were identified with 16S rRNA, determining the association between spoilage and species diversity. Product-specific models were developed using the square root model, while a polynomial and the Ratkowsky model were used for the development of the unified model. Products with lower pH and/or higher acetic acid content showed higher microbial stability. Lactobacillus plantarum or Lactobacillusbrevis dominated the LAB association in all three spreads, although their relative percentage at the beginning of storage varied significantly. These facultative or obligate hetero-fermentative bacteria increased lactic acid and, sporadically, acetic acid levels in the spreads. The developed models were validated under real chill chain conditions and showed very good agreement with the observed data in PS and FS. The spoilage perception patterns of the different products were similar and thus, the proposed unified model may provide accurate predictions for the spoilage of a wide variety of acetic acid-acidified spreads, regardless of differences in the formulation (e.g., raw materials) and the manufacturing procedure.
Authors:
Stavros G Manios; Ronald J W Lambert; Panagiotis N Skandamis
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-11-4
Journal Detail:
Title:  International journal of food microbiology     Volume:  170C     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2013 Nov 
Date Detail:
Created Date:  2013-11-29     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  1-11     Citation Subset:  -    
Copyright Information:
Copyright © 2013 Elsevier B.V. All rights reserved.
Affiliation:
Cranfield University, Department of Cranfield Health, Cranfield, Bedfordshire MK43 0AL, UK; Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Quality Control and Hygiene, Iera Odos 75, Athens 11855, Greece.
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