Mathematical modeling of microbial growth in fresh filled pasta stored at different temperatures

Giannuzzi, L.

Mathematical modeling of microbial growth in fresh filled pasta stored at different temperatures

1998

Giannuzzi, L.

Growth curves for a selection of pertinent microorganisms in ricotta and ricotta-filled ravioli were analyzed in terms of Gompertz's model. The growth of Enterobacteriaceae, molds and yeasts and psychrotrophic microorganisms during storage at 0, 4, 8 and 10C was determined. Lag phase duration and specific growth rate were inversely related. The activation energies from an Arrhenius-type equation were calculated for the microorganisms under study. For ricotta samples, molds and yeasts were the most sensitive organisms showing E(mu) values of 74.60 KJoule/mol while Enterobacteriaceae and psychrotrophic microorganisms had E(mu) values of 24.30 and 25.70 KJoule/mol, respectively. For ricotta-filled ravioli samples, the three microorganisms showed activation energies in the range of 31.47-32.99 KJoule/mol; hence the temperature dependence of their growth rates was comparable. Results allow to predict microbial growth of different microorganisms in ricotta and ricotta-filled ravioli when exposed to different storage temperatures.

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