02863naa a2200373 a 450000100080000000500110000800800410001902400590006010000200011924502090013926000090034830000100035752016880036765000150205565000200207065000280209065000130211865300130213165300150214470000230215970000220218270000140220470000250221870000150224370000210225870000210227970000230230070000180232370000200234170000210236170000170238270000200239977300700241921702502024-12-10       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijfoodmicro.2024.1106452DOI1 aBAPTISTA, R. C.  aChilled Pacu (Piaractus mesopotamicus) filletsbModeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage.h[electronic resource]  c2024  a10 p.  aThis study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μmax, 1/h), lag time (tLag, h), and (Nmax, Log10 CFU/g) were estimated using the Baranyi and Roberts microbial growth model. Both kinetic parameters, growth rate and lag time, were significantly influenced by temperature (P &lt 0.05). The square root secondary model was used to describe the bacteria growth as a function of temperature. Secondary models, √μ = 0.016 (T + 10.13) and √μ =0.017 (T + 9.91) presented a linear correlation with R2 values &gt0.97 and were further validated under non-isothermal conditions. The model's performance was considered acceptable to predict the growth of Pseudomonas spp. and psychrotrophic bacteria in refrigerated Pacu fillets with bias and accuracy factors between 1.24 and 1.49 (fail-safe) and 1.45–1.49, respectively. Fish biomarkers and spoilage indicators were assessed during storage at 0, 4, and 10 °C. Volatile organic compounds, VOCs (1-hexanol, nonanal, octenol, and indicators 2-ethyl-1-hexanol) showed different behavior with storage time (P &gt 0.05). 1H NMR analysis confirmed increased enzymatic and microbial activity in Pacu fillets stored at 10 °C compared to 0 °C. The developed and validated models obtained in this study can be used as a tool for decision-making on the shelf-life and quality of refrigerated Pacu fillets stored under dynamic conditions from 0 to 10 °C.  aBiomarkers  aFreshwater fish  aPredictive microbiology  aSpoilage  aChilling  aShelf-life1 aOLIVEIRA, R. B. A.1 aCÂMARA JR, A. A.1 aLANG, É.1 aSANTOS, J. L. P. DOS1 aPAVANI, M.1 aGUERREIRO, T. M.1 aCATHARINO, R. R.1 aALVES FILHO, E. G.1 aRODRIGUES, S.1 aBRITO, E. S. de1 aALVARENGA, V. O.1 aBICCA, G. B.1 aSANT'ANA, A. S.  tInternational Journal of Food Microbiologygv. 415, 2024, 110645.