低温蒸煮香肠中大肠杆菌生长模型参数的不确定性研究  

Uncertainty of Growth Model Parameters for E. coli in Low-temperature Cooked Sausages

作　　者：董庆利[1] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093

出　　处：《食品科学》2010年第5期5-8,共4页Food Science

基　　金：国家自然科学基金项目(30800864);上海市教委"优青"专项(slg-07049)

摘　　要：为探讨低温蒸煮香肠中大肠杆菌生长测定的不确定性和可变性,本研究以概率模型中的Monte Carlo分析为依据,基于正态分布明确了大肠杆菌生长参数的变异情况,结果表明:Monte Carlo分析的大肠杆菌比最大生长率低于观测值,迟滞期时间长于观测值。In order to verify the uncertainty and variability of E. coli growth in low-temperature cooked sausages, the variation of E. coli growth in cooked sausages was investigated based on Monte Carlo analysis of stochastic model. Results indicated that the maximum specific growth rate of E. coli obtained by Monte Carlo analysis was lower than that of experimental data fitted by Baranyi model, whereas lag time exhibited an opposite trend to this parameter. Therefore, Monte Carlo analysis provided a theoretical basis for further risk assessment of spoilage bacteria, and also offered useful references for quality control of meat industry.

关 键 词：蒸煮香肠 大肠杆菌 生长 MONTE Carlo分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] S431.3[轻工技术与工程—食品科学与工程]