猪肉中气单胞菌生长与失活的Gompertz模型构建  

Establishment of Gompertz Model for the Growth and Inactivation of Aeromonas spp.in Pork

作　　者：董庆利[1] 曾静[1] 丁甜[2] 钟彦骞[1] 刘芮[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]韩国国立江原大学食品科学与生物技术学科,韩国春川200701

出　　处：《食品科学》2011年第11期118-122,共5页Food Science

基　　金：国家自然科学基金项目(30800864)

摘　　要：为探讨预测微生物生长与失活模型统一化问题,将气单胞菌接种到经80℃无菌水灭菌的精腿猪肉中,用无菌袋装好分别于0、4、15、25、30、35℃的生长环境下和40、45、50、55℃的失活环境下贮藏,将描述微生物生长的Gompertz模型分别对所得的生长曲线和热失活"镜像化"曲线进行模拟,通过判定系数(R2)、偏差值(Bf)和准确值(Af)进行评价。结果表明,用于描述微生物生长的Gompertz模型也能较好地描述微生物的失活情况。In order to predict microbial growth and inactivation of Aeromonas spp.based on Gompertz model,pork leg was disinfected by 80 ℃ sterile water,inoculated with Aeromonas spp.,and then transferred into aseptic package for storage at the growth temperatures of 0,4,15,25,30 ℃ and 35 ℃ and inactivation temperatures of 40,45,50 ℃ and 55 ℃,respectively.The Gompertz model was applied to fit the growth curve and mirror image curve of thermal inactivation for Aeromonas spp.,respectively.The judgment coefficient（R2）,bias value（Bf） and accuracy（Af） were used to evaluate the established models.The results showed that the Gompertz model could describe microbial inactivation with a high R2.

关 键 词：生长模型 失活模型 统一化 镜像化 

分 类 号：TS201.3[轻工技术与工程—食品科学]