A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

  • Alessandro Giufffrida Department of Veterinary Sciences, University of Messina, Italy.
  • Filippo Giarratana | fgiarratana@unime.it Department of Veterinary Sciences, University of Messina, Italy. http://orcid.org/0000-0003-0892-4884
  • 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.

Abstract

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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Published
2017-06-22
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Original Articles
Keywords:
Fish fillets, Shelf-life, Natural preservative agents, Predictive microbiology
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How to Cite
Giufffrida, A., Giarratana, F., Valenti, D., Muscolino, D., Parisi, R., Parco, A., Marotta, S., Ziino, G., & Panebianco, A. (2017). A new approach to predict the fish fillet shelf-life in presence of natural preservative agents. Italian Journal of Food Safety, 6(2). https://doi.org/10.4081/ijfs.2017.6768

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