Modeling The Growth Of Spoilage Bacteria In Costeño Cheese Subjected To Thermosonication
DOI:
https://doi.org/10.24054/limentech.v21i2.2606Keywords:
active film, cheese, secondary model, aqueous extract, predictive microbiologyAbstract
Se investigó el efecto de la termosonación a tres temperaturas en el crecimiento de bacterias alterantes en el queso Costeño. Se ajustaron recuentos bacterianos a modelos primarios como Gompertz, Huang y Buchanan. Se utilizaron ecuaciones polinómicas para describir el efecto de la termosonación en la velocidad de crecimiento específico. El error cuadrático medio (ECM), el factor de sesgo (Bf) y el factor de precisión (Af) se emplearon para evaluar el rendimiento de los modelos predictivos. El tratamiento más severo aplicado en este estudio fue la termosonación a 40 kHz a 60°C, lo que resultó en una fase de latencia aumentada y una disminución de la velocidad de crecimiento especifica de las bacterias alterantes analizadas. Los valores de la velocidad de crecieminto obtenidos de los modelos de Gompertz y Buchanan se utilizaron para construir ecuaciones polinómicas. Estos modelos secundarios tenían factores de sesgo y factores de precisión cercanos a uno, lo que indica que los modelos polinómicos fueron capaces de describir el crecimiento microbiano en el queso. Estos resultados podrían contribuir a iniciar la aplicación de la termosonación para prolongar la vida útil del queso Costeño.
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