Polynomial surface fitting and artificial neural networks‐based analysis of the storage days and garlic extract supplementation dependent microbial growths in minced raw chicken meat

Abstract

In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast-mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and 10th days of storage for each garlic extract. The polynomial surface fitting (PSF) and artificial neural networks (ANN) were used as modeling methods. It was found that the garlic extract has modelable effects to inhibit the microbial growth occurs in minced raw chicken meat. The fits of models were between 97 and 99%. Although the ANN provided better fit about 1–1.5%, the use of both models together was suggested due to some disadvantages of ANN. Finally, the garlic extract concentration that promises the best microbial growth inhibition was suggested using ANN and PSF models. Practical applications Garlic extract supplementation can completely prevent along first storage day all microbial growths in minced chicken meat stored at refrigerator temperature. The microbial growth can also be inhibited in later days, under same conditions. Thus, the shelf life of minced chicken meat stored at refrigerator temperature can be extended up to 1 day by means of garlic supplementation. In addition, the proposed models provide the possibility to calculate the microbial growth values as the function of storage day and garlic extract concentration.