https://doi.org/10.4081/ijfs.2017.6768
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A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

Authors

Alessandro Giufffrida
Department of Veterinary Sciences, University of Messina, Italy.
Filippo Giarratana
fgiarratana@unime.it
http://orcid.org/0000-0003-0892-4884
Department of Veterinary Sciences, University of Messina, Italy.
Davide Valenti
Group of Interdisciplinary Theoretical Physics and CNISM, Department of Physics and Chemistry, University of Palermo, Palermo, Italy.
Daniele Muscolino
Department of Veterinary Sciences, University of Messina, Italy.
Roberta Parisi
Department of Veterinary Sciences, University of Messina, Italy.
Alessio Parco
Department of Veterinary Sciences, University of Messina, Italy.
Stefania Marotta
Department of Veterinary Sciences, University of Messina, Italy.
Graziella Ziino
Department of Veterinary Sciences, University of Messina, Italy.
Antonio Panebianco
Department of Veterinary Sciences, University of Messina, Italy.
Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

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How to Cite

1.
Giufffrida A, Giarratana F, Valenti D, Muscolino D, Parisi R, Parco A, Marotta S, Ziino G, Panebianco A. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents. Ital J Food Safety [Internet]. 2017 Jun. 22 [cited 2025 Mar. 30];6(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/6768

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