气调包装酱牛肉贮藏过程中优势腐败菌变化规律和预测模型的初建  

Change Regularity and Predictive Modeling of Dominant Spoilage Microorganisms in Chinese Spiced Beef during Modified Atmosphere Storage

作　　者：胡洁云[1] 严维凌[1] 林露[1] 陈平[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《食品科学》2010年第23期142-145,共4页Food Science

基　　金：上海市科委应用技术专项资金开发项目(08-121)

摘　　要：以中式熟食酱牛肉为研究对象,测定在5℃条件下散装、真空、无氧、低氧和高氧包装的酱牛肉中菌落总数、热死环丝菌、乳酸菌和假单胞菌的变化规律,并且针对散装酱牛肉菌落总数建立初级预测模型。结果表明:低氧包装(35%O2、55%CO2、10%N2)能够有效抑制酱牛肉贮藏过程中腐败菌的生长;比较线性方程和修正的Gompertz方程建立的初级模型得知,修正的Gompertz方程所得的决定系数R2均超过0.98,模型的可靠性较线性模型高。The changes of total bacterial count as well as the counts of Brochothrix thermosphacta, lactic acid bacteria and Pseudomonas in Chinese spiced beef samples unpackaged and packaged in vacuum, oxygen-free, low-oxygen or high-oxygen environments were measured during storage at 5 ℃. Meanwhile, primary prediction models for total bacterial count in unpackaged beef samples were constructed. The growth of spoilage bacteria in spiced beef during 5 ℃ storage was effectively inhibited by low-oxygen packaging （35% O2 ＋ 55% CO2 ＋ 10% N2）. The comparison between the linear and the modified Gompertz prediction models revealed that the determination coefficient R2 of the latter exceeded 0.98 and had higher reliability.

关 键 词：酱牛肉 气调包装 腐败菌 预测模型 

分 类 号：TS207.4[轻工技术与工程—食品科学]