肉馅高密度CO_2杀菌效果和杀菌动力学研究  

STERILIZATION AND DISINFECTION KINETICS OF MINCED MEAT BY HIGH DENSITY CO_2

作　　者：孙源源[1] 张德权[1] 李春红[1] 朱捷[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《核农学报》2009年第6期1014-1020,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划(2007BAD70B01);863计划(2007AA100405)

摘　　要：研究了不同压力、温度和时间的高密度CO2对肉馅的杀菌效果及杀菌动力学模型,以相对均方误(RMSE)和决定系数(R2)为衡量指标考察了线性(Linear)、威布尔(Weibull)和逻辑斯谛(Log-Logistic)模型拟合的效果。结果表明:高密度CO2对肉馅的杀菌效果随处理压力、温度和时间的增加而增强;D值(使90%的细菌失活所需的时间)在50 MPa、75℃时达到最小为4.4 min,ZP值(D值降低一个对数所需增加的压力)在75℃时达到最小为60.3 MPa,ZT值(D值降低一个对数所需增加的温度)在50 MPa时达到最小为30.6℃;与Linear模型相比,Weibull和Log-Logistic模型能更好地拟合高密度CO2杀菌曲线。RMSE和R2分析表明,Weibull模型最好地拟合了高密度CO2处理下细菌失活动力学变化。Sterilization and disinfection kinetic models of minced meat by high density CO2 with different pressure, treating temperature and exposure time were investigated. The Linear, Weibull and Log-Logistic models were used to fit the survival curves, respectively. And the fitting effect of the models was evaluated by means of the relative mean square error （RMSE） and the correlation coefficient （ R^2 ）. The result showed that the disinfetion rate of bacteria increased with the increase of CO2 pressure, treating temperature and exposure time. The minimum D value（the time of 90% bacterial killed） was 4.4 min at 50 MPa and 75℃, the minimum Zp value （the increment of pressure causing D value decreased one log） was 60.3 MPa at 75℃, and the minimum ZT value （the increment of temperature causing D value decreased one log） was 30.6℃ at 50 MPa. The Weibull and Log-Logistic model fits the bacterial disinfection kinetic curve better than Linear model. And analysis results of RMSE and R^2 showed the Weibull model provides best fitness for the sterilization by high density CO2.

关 键 词：高密度CO2 肉馅 杀菌效果 杀菌动力学 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]