FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3196459619> ?p ?o ?g. }

• W3196459619 endingPage "100177" @default.
• W3196459619 startingPage "100177" @default.
• W3196459619 abstract "The microbiological quality of fermented products such as salami are highly dependent on the interaction of environmental conditions during its fabrication. These effects may be predicted by mathematical modeling, and this approach has been adopted in several occasions. The aim of this study was to validate the Gamma concept model to predict Salmonella behavior during salami manufacturing in environmental conditions found in small scale Brazilian manufacturer. Furthermore, we simulated the growth and inactivation of Salmonella in salami considering a Brazilian scenario of contamination level of pork. Salami pieces were elaborated with a cocktail of five strains of Salmonella and subjected to maturation. For the fitted model construction, temperatures of 30°C during fermentation and 20°C during drying were used; while 25°C (fermentation) and 18°C (drying) were used in the validation study. Water activity (aw) and pH were analyzed and Salmonella enumerated during maturation for fitting the curves. Salmonella isolates recovered at the end of the maturation were subjected to macrorestriction profiling (PFGE). The parameters obtained in the fitted Gamma concept model (μopt, δ1, δ2, α) were used to predict the bacteria behaviour in the validation study. During the maturation, Salmonella concentration decreased from 7.086 to 3.368 log10 cfu/g (after 941 horas), and from 7.751 to 2.749 log10 cfu/g (after 1121.5 horas) in the fitted model and validation study, respectively. The aw was determinant for starting the microbial inactivation in the fitted model. Strains belonging to all PFGE-profiles inoculated in the salami pieces were detected in the end of the maturation. Regarding the simulation in a Brazilian scenario of pork contamination, the model predicted, in the upper 95% confidence interval, zero log10 cfu/g of Salmonella after 670 h of maturation. The results indicate that the Gamma concept model provide a robust alternative to predict the concentration of Salmonella in salami considering the characteristics of production adopted in small industries in Brazil. The model predicted that in a scenario of higher environmental temperatures (30°C fermentation/ 20°C drying) Salmonella absence can be achieved after 15 days." @default.
• W3196459619 created "2021-09-13" @default.
• W3196459619 creator A5028947091 @default.
• W3196459619 creator A5047307066 @default.
• W3196459619 creator A5071110669 @default.
• W3196459619 creator A5091905265 @default.
• W3196459619 date "2021-12-01" @default.
• W3196459619 modified "2023-10-16" @default.
• W3196459619 title "Application of a predictive microbiological model for estimation of Salmonella behavior throughout the manufacturing process of salami in environmental conditions of small-scale Brazilian manufacturers" @default.
• W3196459619 cites W1509103609 @default.
• W3196459619 cites W1966625954 @default.
• W3196459619 cites W1969846966 @default.
• W3196459619 cites W1987517578 @default.
• W3196459619 cites W1988138387 @default.
• W3196459619 cites W1988897745 @default.
• W3196459619 cites W1994984629 @default.
• W3196459619 cites W2004223193 @default.
• W3196459619 cites W2009657533 @default.
• W3196459619 cites W2011007893 @default.
• W3196459619 cites W2012832405 @default.
• W3196459619 cites W2023236645 @default.
• W3196459619 cites W2025617803 @default.
• W3196459619 cites W2029251214 @default.
• W3196459619 cites W2037929328 @default.
• W3196459619 cites W2055825632 @default.
• W3196459619 cites W2069035943 @default.
• W3196459619 cites W2075825096 @default.
• W3196459619 cites W2092001775 @default.
• W3196459619 cites W2101997581 @default.
• W3196459619 cites W2106673954 @default.
• W3196459619 cites W2122525516 @default.
• W3196459619 cites W2124995322 @default.
• W3196459619 cites W2142110707 @default.
• W3196459619 cites W2155163212 @default.
• W3196459619 cites W2163678387 @default.
• W3196459619 cites W2172606927 @default.
• W3196459619 cites W2234417700 @default.
• W3196459619 cites W2409834949 @default.
• W3196459619 cites W2583748251 @default.
• W3196459619 cites W2592322373 @default.
• W3196459619 cites W2618851177 @default.
• W3196459619 cites W2756434014 @default.
• W3196459619 cites W2757494350 @default.
• W3196459619 cites W2806579284 @default.
• W3196459619 cites W2890348292 @default.
• W3196459619 cites W2950383725 @default.
• W3196459619 cites W2986498081 @default.
• W3196459619 cites W2990533923 @default.
• W3196459619 cites W3024640087 @default.
• W3196459619 cites W3025102887 @default.
• W3196459619 cites W3110158986 @default.
• W3196459619 doi "https://doi.org/10.1016/j.mran.2021.100177" @default.
• W3196459619 hasPublicationYear "2021" @default.
• W3196459619 type Work @default.
• W3196459619 sameAs 3196459619 @default.
• W3196459619 citedByCount "3" @default.
• W3196459619 countsByYear W31964596192022 @default.
• W3196459619 countsByYear W31964596192023 @default.
• W3196459619 crossrefType "journal-article" @default.
• W3196459619 hasAuthorship W3196459619A5028947091 @default.
• W3196459619 hasAuthorship W3196459619A5047307066 @default.
• W3196459619 hasAuthorship W3196459619A5071110669 @default.
• W3196459619 hasAuthorship W3196459619A5091905265 @default.
• W3196459619 hasBestOaLocation W31964596191 @default.
• W3196459619 hasConcept C100544194 @default.
• W3196459619 hasConcept C105795698 @default.
• W3196459619 hasConcept C127413603 @default.
• W3196459619 hasConcept C185592680 @default.
• W3196459619 hasConcept C187320778 @default.
• W3196459619 hasConcept C24939127 @default.
• W3196459619 hasConcept C2522767166 @default.
• W3196459619 hasConcept C2777789335 @default.
• W3196459619 hasConcept C2781065037 @default.
• W3196459619 hasConcept C3019813237 @default.
• W3196459619 hasConcept C31903555 @default.
• W3196459619 hasConcept C33923547 @default.
• W3196459619 hasConcept C39432304 @default.
• W3196459619 hasConcept C41008148 @default.
• W3196459619 hasConcept C48002344 @default.
• W3196459619 hasConcept C523546767 @default.
• W3196459619 hasConcept C54355233 @default.
• W3196459619 hasConcept C64248961 @default.
• W3196459619 hasConcept C86803240 @default.
• W3196459619 hasConceptScore W3196459619C100544194 @default.
• W3196459619 hasConceptScore W3196459619C105795698 @default.
• W3196459619 hasConceptScore W3196459619C127413603 @default.
• W3196459619 hasConceptScore W3196459619C185592680 @default.
• W3196459619 hasConceptScore W3196459619C187320778 @default.
• W3196459619 hasConceptScore W3196459619C24939127 @default.
• W3196459619 hasConceptScore W3196459619C2522767166 @default.
• W3196459619 hasConceptScore W3196459619C2777789335 @default.
• W3196459619 hasConceptScore W3196459619C2781065037 @default.
• W3196459619 hasConceptScore W3196459619C3019813237 @default.
• W3196459619 hasConceptScore W3196459619C31903555 @default.
• W3196459619 hasConceptScore W3196459619C33923547 @default.
• W3196459619 hasConceptScore W3196459619C39432304 @default.
• W3196459619 hasConceptScore W3196459619C41008148 @default.
• W3196459619 hasConceptScore W3196459619C48002344 @default.

• next