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Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA).

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Li, Miaoyun Li, Yuanhui Huang, Xianqing Zhao, Gaiming Tian, Wei
Description	Author Affiliation: Li M ( 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.); Li Y ( Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.); Huang X ( Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.); Zhao G ( 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.); Tian W ( Henan Key Lab of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.)
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.
File Format	HTM / HTML
ISSN	07400020
Volume Number	40
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2014-06-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Chickens Microbiology Meat Principal Component Analysis Methods Pseudomonas Chemistry Growth & Development Animals Food Contamination Analysis Food Storage Kinetics Isolation & Purification Seasons Temperature Evaluation Studies Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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