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The effects of Artichoke (Cynara scolymus L.) Leaf Extract on the microbial and chemical quality of Sardine (Sardina pilchardus Walbaum, 1792) fish patties and shelf life modeling
... The mathematical models used in food production aims to estimate the changes in food quality in the course of time and thus prolong the shelf-life of foods. Being one of these models, the microbial inactivation model is used in various phases of the production of meat products such as mincing, chilling, packaging, and distribution [19]. ...
... With response surface method, the response surface diagrams of measured values (total mesophilic bacteria, total coliform bacteria, S. aureus, total yeast/mold, and total psychrophilic bacteria) were created using MATLAB. By making use of the diagrams, the effects of parameters affecting the procedure on the microbiological parameters could be more clearly observed [19]. ...
... Although many studies were carried out in order to reveal the shelf-lives of chicken minces under various conditions, the models explaining the microbiological quality changes (Escherichia coli, Listeria innocua, Salmonella spp., Campylobacter jejuni, etc.) during the storage are related more with the pathogen bacteria. The models used in studies are the linear, Gompertz, Weibull Ratkowsky, Baranyi, and logistic models [19]. Similar to the present study, in their study, Külcü and coauthors [20] treated the chicken minces with garlic extract and modeled the microbiological parameters by using the polynomial surface fitting (PSF) method and artificial neural networks (ANN) modeling method. ...
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