ArticleFood chemistry: X2025
Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Due to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic and commercial starter culture-formulated fermented and non-fermented sausages over 45 days at 4, 9, and 22 °C. Fermented samples had lower oxidation levels than controls. The first-order rate constant model revealed that fermented sausages required more activation energy for oxidation. All samples exhibited a significant increase in oxidation parameters during the storage period. Notably, the fermented sausage demonstrated lower oxidation. Shelf life of the samples was increased to 58-60. Over the 45-day storage period at the various temperatures, the overall acceptability of the samples remained consistently high at 4 °C. This study explores kinetic models in fermented sausages. It assesses oxidative indices using ANFIS models, focusing on bacterial concentration, storage time, and temperature.
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