Luong Ngoc-Du Martin, Coroller Louis, Zagorec Monique, Moriceau Nicolas, Anthoine Valérie, Guillou Sandrine, Membré Jeanne-Marie
Oniris, INRAE, SECALIM, 44200 Nantes, France.
Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA Alter'iX 19.03, 29000 Quimper, France.
Foods. 2022 Apr 13;11(8):1114. doi: 10.3390/foods11081114.
Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate the pH evolution of fresh meat products, depending on the preservation conditions. The measurement of pH on fresh poultry sausages, made with several lactate formulations and packed under three modified atmospheres (MAP), from several industrial production batches, was used as case-study. A hierarchical Bayesian approach was developed to better adjust kinetic models while handling a low number of measurement points. The pH changes were described as a two-phase evolution, with a first decreasing phase followed by a stabilisation phase. This stabilisation likely took place around the 13th day of storage, under all the considered lactate and MAP conditions. The effects of lactate and MAP on pH previously observed were confirmed herein: (i) lactate addition notably slowed down acidification, regardless of the packaging, whereas (ii) the 50%CO-50%N MAP accelerated the acidification phase. The Bayesian modelling workflow-and the script-could be used for further model adaptation for the pH of other food products and/or other preservation strategies.
在储存过程中测量肉制品的pH值是监测微生物腐败的一种有效方法，因为在不同条件下，pH值通常与几种与腐败相关的微生物的生长有关。目前的工作旨在开发一种建模方法，以描述和模拟新鲜肉制品在不同保存条件下的pH值变化。以来自几个工业生产批次、采用几种乳酸配方制作并在三种气调包装（MAP）下包装的新鲜禽肉香肠的pH值测量作为案例研究。开发了一种分层贝叶斯方法，以便在处理少量测量点时更好地调整动力学模型。pH值变化被描述为一个两阶段的演变过程，首先是下降阶段，随后是稳定阶段。在所有考虑的乳酸和MAP条件下，这种稳定可能在储存的第13天左右发生。本文证实了先前观察到的乳酸和MAP对pH值的影响：（i）无论包装如何，添加乳酸都显著减缓了酸化过程，而（ii）50%CO₂-50%N₂的气调包装加速了酸化阶段。贝叶斯建模工作流程和脚本可用于进一步调整其他食品pH值的模型和/或其他保存策略。
