鲜切生菜在贮藏期间的微生物生长模型  

Microorganism Growth Model on Storage of Fresh-cut Lettuce

作　　者：张立奎[1] 陆兆新[1] 汪宏喜[2] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]安徽农业大学应用数学系,合肥230036

出　　处：《食品与发酵工业》2004年第2期107-110,共4页Food and Fermentation Industries

基　　金：国家科技部"十五科技攻关重大专项"项目 (No.2 0 0 1BA5 0 1A10 )资助

摘　　要：主要研究了在 0℃、4℃和 2 5℃贮藏温度下鲜切生菜中细菌的生长趋势和感官质量的变化。研究结果表明 ,实验中所建立的Gompertz模型能有效地拟合在不同贮藏温度下鲜切生菜中细菌总数的动态变化 ,从而能预测不同贮藏温度下、不同贮藏时间内鲜切生菜中的细菌总数 ,为快速、有效地评估鲜切生菜的货架期和微生物安全性 ,提供了一个方便有效的方法。同时探讨了鲜切生菜中细菌总数与细胞组织腐烂的关系 ,即当细菌总数≤ 1 0 6 cfu/ g ,鲜切生菜的细胞组织不会腐烂。The number of bacteria and sensory quality of fresh-cut lettuce were examined during the storage at 0, 4℃ and 25℃. Experimental results showed that Gompertz models were effective to demonstrate the effect of temperature fluctuation on the change of number of bacteria, thus providing a powerful tool to rapidly and accurately evaluate microbiological safety and predict the shelf life of fresh-cut lettuce. In addition, the relation between the microbiological population and tissue damage was established. It...

关 键 词：鲜切生菜 微生物 生长模型 贮藏 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]