Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios times were as follows: (10:90; 90:10; 50:50; 100:100/100 g ring) (1, 3, 6, 12, 24, 48 72 h), respectively. effects on microbiological sensory changes cooked observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus Escherichia coli) not found (C) (CM) present study. TMC (total mesophilic aerobic counts) all groups determined consumable h, whereas C CM samples (C7, CM7, CM14, CM21, CM28) increased 5.92, 5.83, 5.71, 5.57 5.42 log cfu/g, Regression created estimate lactic acid (LBC) during process 4°C determine increasing rates growth samples. As a result this study; when compared Model I II; both them can be preferred predicting variability obtained 93% I, these 91% II. So, two performed well, they used Additionally, III also developed prediction value LBC model very good performance (86%) values it essential together or II fishery products real shelf-life.