MODELING NATURAL MICROBIOTA GROWTH IN FRANKFURT SAUSAGES FOR PREDICTIVE VALIDATION OF SHELF LIFE: A CASE STUDY

MicroLab_ShelfLife  is a predictive microbiological method developed to validate the shelf life of meat products through integrated in vitro and in silicon assays , considering dynamic temperature profiles that simulate the real conditions faced during the logistics of distribution and exhibition for sale. This study aimed to carry out a case study to establish microbial growth parameters, through the modeling of the natural microbiota of vacuum-packed Frankfurt-type sausages, aiming to compose the database of the predictive method MicroLab_ShelfLife in durability studies. The samples were obtained directly from a producing agroindustry located in the state of Paraná, southern Brazil. In the laboratory, they were incubated under controlled conditions at 4 °C, 8 °C, 24 °C and 36 °C. During incubation, the following parameters were monitored: hydrogen potential, water activity, surface slime formation, occurrence of syneresis and total microbial count. The equations of the modified Gompertz model were applied to model microbial growth and estimate the duration of the microbial growth phases, correlating them with changes in instrumental sensory attributes. The formation of surface slime was shown to be the most consistent indicator to indicate the deterioration of the samples, mainly due to the strong correlation with the development of a viscous layer at the product-packaging interface