Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. (January 2021)

• Record Type: Journal Article
• Authors: Gu, Xinzhe; Feng, Li; Zhu, Jingyi; Li, Yue; Tu, Kang; Dong, Qingli; Pan, Leiqing
• Is Part Of: Meat science. Volume 171(2021)
• Publication Date: 2021-01
• Subjects: Gas sensors -- Pseudomonas -- Dynamic growth -- Model -- GC–MS; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108282
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Pseudomonas have a faster growth rate over other bacteria in chilled meat under aerobic conditions. A non-destructive method for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures using gas sensors was presented in our work. Based on selected gas sensor data, the first-order kinetic equations (Gompertz and Logistic Functions) combined with the secondary model (Square-root Function) effectively simulated Pseudomonas growth in pork at different temperatures with R 2 and RMSE values of 0.71–0.97 and 0.27–0.84, respectively. Additionally, these models showed high accuracy with correlation coefficients greater than 0.90, in addition to several individual accuracy values. Furthermore, HS-SPME/GC–MS results demonstrated the presence of identified key volatiles in samples inoculated with Pseudomonas, including three amine compounds (mercaptamine, 1-octanamine and 1-heptadecanamine), phenol and indole. Our work showed that gas sensors are a rapid, easy and non-destructive method with acceptable feasibility in modelling the dynamic growth of spoilage microorganisms in meat. Highlights: The growth situation of Pseudomonas in pork was predicted by gas sensors. Optimal sensors were selected using Pearson correlation analysis. Sensors were used to fit the first-order kinetic growth of Pseudomonas growth well. Kinetic parameters of Pseudomonas in pork could be well described using sensors. GC–MS detected key identified volatile compounds in pork inoculated by Pseudomonas .