冷却猪肉中特定腐败菌生长动力学参数的分析研究  

Study on the Growth Kinetics Parameter of Specifics Spoilage Organisms for Chilled Pork

作　　者：李苗云[1] 杨向莹[1] 张秋会[1] 赵改名[1] 黄现青[1] 高晓平[1] 柳艳霞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与生物技术学报》2010年第2期211-214,共4页Journal of Food Science and Biotechnology

基　　金：河南省科技厅产业技术研究与开发项目(082109001500)

摘　　要：把特定腐败菌接种到无污染的冷却猪肉表面,托盘包装分别置于0、4、7、10、14、20℃的温度下贮藏,研究不同温度时微生物生长的动力学参数及其关系。结果表明,冷却猪肉贮藏时比生长速率和延滞时间是特定腐败菌的主要特性,货架期与延滞时间（λ）呈正相关,相关性最高为0.991,与最大比生长速率呈负相关。随着温度由0℃升高到20℃,延滞时间逐渐变短,生长速度逐渐变快,产品的货架期由158 h降低到24 h。因此,在实际的生产、流通和销售过程中,不能完全保证产品始终处于0-4℃的低温,但是要严格控制温度不能超过20℃。In this manuscript,the growth kinetics parameters analysis and construction the relationship in chilled pork stored aerobically in different temperature was carried out with mix microorganisms were inoculated to the no contamination longissimus muscle and tray-packaged at 0℃,4℃,7℃,10℃,14℃ and 20℃.The results showed that the temperature dependence of specifics spoilage microorganisms kinetic parameters-μmax（maximum specific growth rate） andλ（lag phase） were the major parameters.Shelf life had the positive correlation with lag time.The highest correlation coefficient was 0.991.Shelf life execute negative role on the maximum specific growth rate.With the temperature increased from 0℃ to 20℃,λ decreased and μmax increased,as a result,the shelf life reduced from 158h to 24h.Based on the above results,the conclusion can be inferred： the chilled pork in the production,circulation and distribution should be strictly keep at less then 20℃.

关 键 词：冷却猪肉 特定腐败菌 比生长速率 延滞时间 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]