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Sun M, Wang M, Lu H, Yu Q, Yuan S, Guo Y, Yao W, Yu H. Coupling dynamics of respiration, gas exchange, and Pseudomonas fluorescens growth on fresh-cut cucumber (Cucumis sativus L.) in passive modified atmosphere packing. Food Res Int 2023; 173:113306. [PMID: 37803617 DOI: 10.1016/j.foodres.2023.113306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
This study established microbial growth models for fresh-cut cucumber packaged with different O2 transmission rate (OTR) films. Biaxially oriented polyamide/low-density polyethylene (BOPA/LDPE) film (Ⅰ: OTR5, Ⅳ: OTR48) and polyethylene (PE) film (Ⅱ: OTR2058, Ⅲ: OTR3875) were used to construct a passive modified atmosphere packaging (MAP). Mathematic models have been established to account for dynamic variations in the O2/CO2 concentration and their impacts on Pseudomonas fluorescens growth. The coupling models included: 1) respiration models of cucumber and P. fluorescens based on Michaëlis-Menten equation, 2) coupling gas exchange models based on Fick's law that contained models of P. fluorescens growth and respiration, 3) coupling microbial growth models contained respiration and gas exchange models. Coupling model with Baranyi function successfully fitted variations of O2/CO2 concentration and P. fluorescens growth in the two packaging. In addition, quality properties of packed fresh-cut cucumber were determined. The film Ⅳ (OTR48) as a high barrier film showed the highest inhibition of P. fluorescens growth, adequately retained its colour, firmness and total soluble solid (TSS) concentration in contrast to the PE films packaging. The constructed coupling models can be utilized for assessing the shelf life and microbial growth of fresh-cut vegetables with spoilage dominated by pseudomonads.
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Affiliation(s)
- Mengge Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Haodong Lu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Qiang Yu
- Key Laboratory of Food Safety Rapid Detection Technology and Product Evaluation Center for Jiangsu Province Market Regulation No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China; Suzhou Institute of Product Quality Supervision and Inspection, No. 1368 Wuzhong Avenue, Suzhou, Jiangsu 215004, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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Katsini L, Bhonsale S, Akkermans S, Roufou S, Griffin S, Valdramidis V, Misiou O, Koutsoumanis K, Muñoz López CA, Polanska M, Van Impe JF. Quantitative methods to predict the effect of climate change on microbial food safety: A needs analysis. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.07.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Tarlak F, Ozdemir M, Melikoglu M. Predictive modelling for the growth kinetics of Pseudomonas spp. on button mushroom (Agaricus bisporus) under isothermal and non-isothermal conditions. Food Res Int 2020; 130:108912. [PMID: 32156357 DOI: 10.1016/j.foodres.2019.108912] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
Abstract
Baranyi model was fitted to experimental growth data of Pseudomonas spp. on the button mushrooms (Agaricus bisporus) stored at different isothermal conditions (4, 12, 20 and 28 °C), and the kinetic growth parameters of Pseudomonas spp. on the button mushrooms were obtained. The goodness of fit of the Baranyi model was evaluated by considering the root mean squared error (RMSE) and the adjusted coefficient of determination (adjusted-R2). The Baranyi model gave RMSE values lower than 0.193 and adjusted-R2 values higher than 0.975 for all isothermal storage temperatures. The maximum specific growth rate (µmax) was described as a function of temperature using secondary models namely, Ratkowsky and Arrhenius models. The Ratkowsky model described the temperature dependence of µmax better than the Arrhenius model. Therefore, the differential form of the Baranyi model was merged with the Ratkowsky model, and solved numerically using the fourth-order Runge-Kutta method to predict the concentration of Pseudomonas spp. populations on button mushrooms under non-isothermal conditions in which they are frequently subjected to during storage, delivery and retail marketing. The validation performance of the dynamic model used was assessed by considering bias (Bf) and accuracy (Af) factors which were found to be 0.998 and 1.016, respectively. The dynamic model developed also exhibited quite small mean deviation (MD) and mean absolute deviation (MAD) values being -0.013 and 0.126 log CFU/g, respectively. The modelling approach used in this work could be an alternative to traditional enumeration techniques to determine the number of Pseudomonas spp. on mushrooms as a function of temperature and time.
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Affiliation(s)
- Fatih Tarlak
- Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Kartal, Istanbul, Turkey
| | - Murat Ozdemir
- Department of Chemical Engineering, Gebze Technical University, 41400 Gebze, Kocaeli, Turkey.
| | - Mehmet Melikoglu
- Department of Chemical Engineering, Gebze Technical University, 41400 Gebze, Kocaeli, Turkey
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