Multivariate analysis for understanding spoilage in cooked Turkey ham

Abstract

SummaryThis study aimed to comprehend the spoilage of cooked turkey ham caused by various Leuconostoc species using multivariate analysis to link the growth of these microorganisms, pH kinetics, and mesophilic counts for predicting ham spoilage at 8 and 12 °C. The methodology assesses changes in Leuconostoc spp. growth behaviour using the Baranyi and Roberts model, pH kinetics employing the Weibull model, and milkiness and swelling through quantitative descriptive analysis during storage at 8 and 12 °C, with artificial contamination of Leuconostoc carnosum and L. mesenteroides at 102 and 104 CFU g−1. Multivariate analysis encompasses linear quadratic discriminant and Pearson correlation analysis. Biokinetic growth parameters do not significantly differ among Leuconostoc species, temperatures, or inoculum levels. In discriminant analysis, pH is the most influential variable in spoilage grade classification, followed by LAB log counts. Furthermore, correlation analysis reveals a strong positive correlation between the rate of pH reduction and the storage time for spoilage onset.