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

Alessandro Giufffrida; Filippo Giarratana; Davide Valenti; Daniele Muscolino; Roberta Parisi; Alessio Parco; Stefania Marotta; Graziella Ziino; Antonio Panebianco

doi:10.4081/ijfs.2017.6768

Authors

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.

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.

1.

Giufffrida A, Giarratana F, Valenti D, Muscolino D, Parisi R, Parco A, Marotta S, Ziino G, Panebianco A. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents. Ital J Food Safety [Internet]. 2017 Jun. 22 [cited 2024 Apr. 16];6(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/6768

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