TY - JOUR
T1 - Development of a mathematical model to predict the growth of Pseudomonas spp. in, and film permeability requirements of, high oxygen modified atmosphere packaging for red meat
AU - Hutchings, Natasha
AU - Smyth, Beatrice
AU - Cunningham, Eoin
AU - Mangwandi, Chirangano
PY - 2021/1
Y1 - 2021/1
N2 - Typically, packaging films used for modified atmosphere packaging are multi-layered structures with high barrier properties, but these are difficult to recycle and therefore unsustainable. Lower barrier properties would allow a reduction in barrier layer thickness and therefore a reduction of raw materials or enable the use of alternative materials like bioplastics. The aim of this paper is to propose a model that determines the minimum permeability requirements to maintain shelf-life of red meat in high oxygen modified atmosphere packaging, therefore, providing the basis for the development of a new film. A mathematical model was developed to predict Pseudomonas spp. (spoilage bacteria particularly sensitive to changes in carbon dioxide) growth and headspace gas dynamics; predictions were validated against 15 published datasets that varied meat product, temperature, permeability of the packaging and initial headspace composition. The bias and accuracy factors comparing the model to the experimental maximum specific growth rate were 0.8426 and 1.2063 respectively, indicating a fail-safe model. Using response surface methodology, an empirical equation was developed for use as a decision support tool. To maintain shelf life, carbon dioxide permeability of 1.7 × 10-6 m3m-2h-1 atm-1 was required, higher than currently recommended permeabilities (approximately 1 × 10-8 m3m-2h-1 atm-1); this implies a clear potential for alternative films or a reduction in barrier layer thickness.
AB - Typically, packaging films used for modified atmosphere packaging are multi-layered structures with high barrier properties, but these are difficult to recycle and therefore unsustainable. Lower barrier properties would allow a reduction in barrier layer thickness and therefore a reduction of raw materials or enable the use of alternative materials like bioplastics. The aim of this paper is to propose a model that determines the minimum permeability requirements to maintain shelf-life of red meat in high oxygen modified atmosphere packaging, therefore, providing the basis for the development of a new film. A mathematical model was developed to predict Pseudomonas spp. (spoilage bacteria particularly sensitive to changes in carbon dioxide) growth and headspace gas dynamics; predictions were validated against 15 published datasets that varied meat product, temperature, permeability of the packaging and initial headspace composition. The bias and accuracy factors comparing the model to the experimental maximum specific growth rate were 0.8426 and 1.2063 respectively, indicating a fail-safe model. Using response surface methodology, an empirical equation was developed for use as a decision support tool. To maintain shelf life, carbon dioxide permeability of 1.7 × 10-6 m3m-2h-1 atm-1 was required, higher than currently recommended permeabilities (approximately 1 × 10-8 m3m-2h-1 atm-1); this implies a clear potential for alternative films or a reduction in barrier layer thickness.
KW - Mathematical model
KW - Modified atmosphere packaging
KW - Permeability
KW - Pseudomonas
KW - Response surface methodology
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=85088105429&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2020.110251
DO - 10.1016/j.jfoodeng.2020.110251
M3 - Article
AN - SCOPUS:85088105429
VL - 289
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
M1 - 110251
ER -