title: Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA).
abstract: The growth of Pseudomonas of pallet-packaged seasoned prepared chicken products under selected storage temperatures (5°°C, 10°°C, 15°°C, 20°°C and 25°°C) has been studied in this paper. The modified Gompertz, Baranyi and Huang models were used for data fitting. Statistical criteria such as residual sum of squares, mean square error, Akaike's information criterion, Pseudo-R(2) were used to evaluate model performance. Results showed that RSS (Residual sum of squares) index contribution rate was more than 90% of the variability, which could be explained by the first principal components analyzed by the principal component analysis (PCA). The index values reported in Sichuan-style chicken skewers and chicken flesh and bones were about 94.85% and 93.345% respectively, and both the rate were better than the standard (85%). Therefore, RSS can be used as the main evaluating index to analyze and compare the difference of those three models. With the smallest average values of RSS and the biggest pseudo-R2 at most temperatures, the Baranyi model was more suitable to fit the data of Pseudomonas obtained from the two prepared chicken products than Gompertz model and Huang model.
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China. Electronic address: limiaoyun@henau.edu.cn.
authors.forename: Miaoyun
authors.initials: M
authors.lastname: Li
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
authors.forename: Yuanhui
authors.initials: Y
authors.lastname: Li
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
authors.forename: Xianqing
authors.initials: X
authors.lastname: Huang
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China. Electronic address: Gmzhao@126.com.
authors.forename: Gaiming
authors.initials: G
authors.lastname: Zhao
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
authors.forename: Wei
authors.initials: W
authors.lastname: Tian
mesh_terms: D000818:Animals; D002645:Chickens / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D061353:Food Storage; D007700:Kinetics; D008460:Meat / Q000382:microbiology*; D025341:Principal Component Analysis / Q000379:methods*; D011549:Pseudomonas / Q000737:chemistry* / Q000254:growth & development* / Q000302:isolation & purification; D012621:Seasons; D013696:Temperature
keywords: Goodness-of-fit; Kinetic model; Pseudomonas; Seasoned prepared chicken meat products